Oven-Broiled Crispy-Top Steelhead with Warm Grapefruit–Thyme Butter + Roasted Red Potatoes

A restaurant-feeling fish dinner that’s still weeknight-easy: steelhead gets a crisp, golden crust under the broiler while red potatoes roast into buttery little nuggets. A warm, tangy grapefruit–pan sauce wakes up the richness and feels very Pacific Northwest.

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Ingredients

Steelhead Fillet (Fresh Farm Raised), 1 lb (on sale) 12 oz (save 4 oz for lunch or freeze) $8.99
Simple Truth Organic® Gourmet Red Potatoes, 24 oz (on sale) 1 lb (about 4 medium), halved $3.50
Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (zest + ¼ cup juice) $2.49
Simple Truth Organic® Thyme, 0.5 oz 1 tsp leaves (optional but great) $2.79
Kroger® Peeled Garlic, 6 oz 2 cloves, minced $3.69
Organic Green Leaf Lettuce, 1 ct Optional: ½ head for a simple side salad $3.49
Olive oil, butter, salt, pepper (pantry) As listed in steps —

Instructions

Prep: heat oven to 425°F; set a rack in the upper third; line a sheet pan with foil for easy cleanup
Roast the potatoes (oven): toss 1 lb red potatoes (halved) with 1½ Tbsp olive oil, ¾ tsp kosher salt, and ½ tsp black pepper; spread cut-side down on the sheet pan; roast 25 minutes
Prep the steelhead: pat 12 oz steelhead very dry; season with ¾ tsp kosher salt and ½ tsp black pepper; lightly oil the skin side with 1 tsp olive oil
Make the grapefruit base: zest the grapefruit; squeeze ¼ cup grapefruit juice; set both aside
Start the sauce (stove): in a small skillet melt 1 Tbsp butter over medium; add 2 minced garlic cloves and (optional) 1 tsp thyme leaves; cook 30 seconds until fragrant
Finish sauce: add ¼ cup grapefruit juice and simmer 1–2 minutes; whisk in 1 tsp grapefruit zest and 1 tsp honey (optional) plus a pinch of salt; turn off heat (rewarm later if needed)
Broil-crisp the fish (oven): when potatoes hit 25 minutes, pull the pan out; push potatoes to one side; place the 12 oz steelhead on the other side, skin-side down; switch oven to broil (high); broil 6–9 minutes until the top is golden and fish flakes easily (target 125–130°F for medium)
Crisp the potatoes: if needed, keep pan under broiler 1–2 more minutes to deepen potato color—watch closely
Serve: plate roasted potatoes (about ½ lb per person) with a 6 oz portion of steelhead each; spoon warm grapefruit–thyme butter sauce over the fish; optional: serve with a quick green leaf salad dressed with olive oil, salt, and a squeeze of grapefruit

Cook time: 55 minutes

Estimated cost: $18–26

Health notes: Estimated per serving (½ recipe): ~700–900 kcal. Great omega-3s, high-quality protein, potassium from potatoes. Tips: Keep portions lean by using 5–6 oz fish per person and go easy on butter in the sauce.

Drink pairing: Rich, oily fish + citrus sauce wants brightness and texture. Best picks: - Chardonnay (unoaked or lightly oaked): matches richness, citrus pops - Champagne/Traditional Method sparkling: cuts fat, loves crispy skin - Dry Rosé: citrus-friendly and flexible with roasted potatoes

Careme