Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Sheet-Pan Maple–Mustard Steelhead + Roasted Brussels Sprouts & Fuji Apple–Cabbage Slaw

A bright, wintery sheet-pan dinner: steelhead roasts quickly alongside Brussels sprouts, then gets finished with a maple–mustard glaze and a crunchy apple-cabbage slaw. This avoids the beet/citrus steelhead dish you had recently (no beets, no citrus-forward profile, different sides and sauce).

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Ingredients

  • Fresh Steelhead Trout Fillet 1 lb (2 portions) $11.99 sale (reg $13.99)
  • Kroger® Brussels Sprouts BIG DEAL! (24 oz) or Brussels Sprouts Halves (12 oz) ~1 lb total $6.00 (24 oz) or $3.99 (12 oz)
  • Organic Green Cabbage or Organic Red Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
  • Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thin-sliced or julienned $4.99
  • Organic Jumbo Yellow Onion (optional) 1/4 onion, very thin-sliced (slaw) $2.19/lb
  • Dijon mustard 2 tbsp
  • Maple syrup 1–1 1/2 tbsp
  • Apple cider vinegar 2 tbsp
  • Olive oil 2–3 tbsp
  • Salt & black pepper to taste
  • Optional: fresh dill (if you have) 1 tbsp chopped

Instructions

  1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
  2. Roast sprouts: Halve Brussels sprouts if whole. Toss with 1–1 1/2 tbsp olive oil, salt, pepper. Roast 12 minutes.
  3. Add steelhead: Push sprouts to the sides. Place steelhead in the center, skin-side down if it has skin. Season with salt and pepper. Roast 8–12 minutes more, until the thickest part flakes easily and the sprouts are browned.
  4. Make glaze: Stir Dijon + maple + 1 tbsp vinegar. Brush over steelhead for the last 2 minutes of roasting (or brush right after it comes out for a punchier flavor).
  5. Make slaw: Shred cabbage; toss with sliced apple and a little onion. Dress with 1 tbsp olive oil + 1 tbsp vinegar + salt/pepper (and dill if using).
  6. Serve: Plate steelhead with roasted sprouts and crunchy apple slaw.

Health notes: High protein + omega-3s; lots of fiber from sprouts/cabbage. Keep maple modest if watching sugar.

Drink pairing: WA Chardonnay (unoaked) or a crisp pilsner.

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You asked

I have chili and curry powder but no cayenne for the rub you suggested will either of those work?

Careme

Yes—either works. Chili powder: Best direct swap for cayenne. Use about 1/2 to 1 tsp chili powder in the rub (instead of cayenne). It’ll be less sharp-hot and a bit smokier. Curry powder: Works, but it changes the flavor to more warm/spiced. Use 1/2 tsp curry powder in the rub and keep paprika + garlic powder if you’re using them. I’d skip the maple-mustard glaze with curry and finish with a splash of vinegar or lemon instead. Quick rub (no cayenne), for ~1 lb steelhead: - 1 tsp paprika - 1/2 tsp chili powder (or 1/2 tsp curry powder) - 1/2 tsp garlic powder (or 1 small grated garlic clove) - 3/4 tsp salt - 1/2 tsp black pepper - 1 tbsp oil to coat Roast at 425°F until it flakes (about 8–12 min depending on thickness).

You asked

Fish and brussel sprouts are a little boring anything I can do to kick it up a notch?

Careme

Yes—keep the steelhead + Brussels framework, but add one “big flavor” element and one “texture” element. Here are easy upgrades (oven/stove only): 1) Crispy chili-garlic Brussels + honey-lime drizzle (big impact) - While roasting, toss sprouts with olive oil, salt, pepper, plus 1/2 tsp chili flakes and 1 minced garlic clove (add garlic for the last 8–10 min so it doesn’t burn). - Finish sprouts with a quick drizzle: 1 tsp honey + 1 tbsp lime/lemon juice (or a little apple cider vinegar) + pinch of salt. - Result: spicy, sticky, bright. 2) Add a crunchy topping (restaurant trick) - Toast in a dry skillet 1/3 cup panko (or chopped nuts) with 1 tbsp olive oil/butter + pinch salt until golden, 2–4 min. - Optional: stir in grated Parmesan or lemon zest at the end. - Sprinkle over both the fish and sprouts right before serving. 3) “Caesar-ish” Brussels (punchy and not boring) - Roast sprouts as usual. - Make quick dressing: 2 tbsp mayo or Greek yogurt + 1 tsp Dijon + 1 small grated garlic clove + 1–2 tsp vinegar/lemon + black pepper. - Toss hot sprouts lightly with dressing; top with Parmesan (and toasted breadcrumbs if you do #2). 4) Blackened-style steelhead (fast, bold) - Mix: 1 tsp paprika + 1/2 tsp garlic powder + 1/4–1/2 tsp cayenne + salt/pepper. - Rub on fish with a little oil; roast or pan-sear to your doneness. - Works great with the maple–mustard glaze OR skip glaze and finish with vinegar/lemon. Pick one combo I’d do: Blackened steelhead + crispy chili-garlic Brussels + toasted panko/Parm on top. If you tell me whether you like spicy, creamy, or tangy most, I’ll tailor one exact version (with amounts) to your taste.

Planned by Careme.