Blueberry-Glazed Steelhead with Red Chard
Oven-roasted steelhead pairs with crisp Yukon Gold potatoes, garlicky red chard, and a bright seasonal blueberry relish inspired by a Washington summer.
Ingredients
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Fresh Steelhead Trout Fillet12 oz $11.99
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Organic Red Chard12 oz $2.99
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Yukon Gold Potatoes12 oz $1.29
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Simple Truth Organic® Blueberries1/2 cup $5.99
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Shallots1 small $3.99
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Fresh Organic Lemon - Each1 $1.29
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Garlic2 cloves
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Dijon mustard1 tablespoon
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Honey2 teaspoons, divided
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Balsamic vinegar1 teaspoon
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Olive oil2 tablespoons, divided
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Kosher salt3/4 teaspoon, plus more to taste
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Black pepper1/2 teaspoon
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Rex Hill Willamette Valley Pinot Noir Oregon Red Wine1 bottle $39.99
Instructions
- Heat the oven to 425°F. Halve the potatoes, finely chop the shallot, mince the garlic, and zest and juice the lemon. Strip the chard leaves from their stems; thinly slice the stems and roughly chop the leaves. Pat the steelhead dry.
- Toss the potatoes with 2 teaspoons olive oil, 1/4 teaspoon salt, and a few grinds of pepper. Arrange cut-side down on a rimmed sheet pan and roast for 20 minutes.
- Meanwhile, gently crush half the blueberries in a bowl. Stir in the remaining whole berries, half the shallot, the balsamic vinegar, 1 teaspoon honey, 1 tablespoon lemon juice, and a pinch each of salt and pepper; set aside to macerate.
- Mix the Dijon, remaining teaspoon honey, lemon zest, and 1 teaspoon olive oil. Turn the potatoes, place the steelhead skin-side down beside them, season with 1/4 teaspoon each salt and pepper, and brush with the mustard mixture. Roast for 10–12 minutes, until the fish flakes easily and reaches 145°F in the thickest part.
- While the fish roasts, heat the remaining olive oil in a large skillet over medium-high heat. Sauté the remaining shallot and chard stems for 3 minutes. Add the garlic and chard leaves in batches; cook for 3–4 minutes until tender. Season with the remaining salt and a squeeze of lemon.
- Rest the steelhead for 3 minutes. Taste the blueberry relish and chard, adjusting with lemon, salt, or pepper as needed.
- Divide the roasted potatoes and chard between two plates, add the steelhead, and spoon the blueberry relish over the fish.
Total time: 45 minutes
Estimated cost: $16–$19 for 2 servings
Health notes: About 600 calories per serving, with roughly 38 grams of protein plus fiber-rich potatoes, berries, and chard.
Drink pairing: A lightly chilled Pinot Noir complements the rich steelhead and sweet-tart blueberry relish.
Wine picks:
- Rex Hill Willamette Valley Pinot Noir Oregon Red Wine $39.99 1 bottle
- Argyle Grower Series Pinot Noir Oregon Red Wine $25.99 1 bottle
Why it works: The steelhead’s richness and Dijon glaze call for bright, silky Pinot Noir; its acidity and red-fruit character also echo the tart blueberry relish. Serve lightly chilled (about 55°F).