Pan-Seared Steelhead Trout with Warm Spring Vegetables
Steelhead trout pan-seared and served with warm sautéed cabbage, carrots, and radishes for a spring-forward meal using ingredients that fit Washington in late March.
Back to full listIngredients
- Fresh Steelhead Trout Fillet 1 lb 11.99
- Green Cabbage 1/2 small head, about 1 lb 0.99
- Carrots 1/2 lb 1.29
- Kroger® Radishes 1 bunch or 8 oz 1.99
- Jumbo Yellow Onions 1/2 lb 0.99
- Garlic 2 cloves 0.69
- Fresh Organic Lemon - Each 1 1.29
- olive oil 2 tablespoons
- butter 1 tablespoon
- salt to taste
- black pepper to taste
Instructions
- Slice cabbage, carrots, onion, and radishes thinly. Mince garlic.
- Heat 1 tablespoon olive oil in a large skillet. Cook onion and carrots 4 minutes.
- Add cabbage and radishes, season with salt and pepper, and sauté 8 to 10 minutes until just tender. Stir in garlic and a squeeze of lemon.
- Meanwhile heat remaining oil in another skillet over medium-high heat. Season trout with salt and pepper.
- Sear trout skin-side down first, 4 to 5 minutes, then flip and cook 2 to 3 minutes more.
- Finish vegetables with butter and adjust seasoning.
- Plate vegetables as a bed and top with trout; serve with lemon wedges.
Cook time: 45 minutes
Estimated cost: $15-18
Health notes: High protein, omega-3 rich, lower carb than the pasta option.
Drink pairing: Pinot Noir or Chardonnay.