Spiced Skillet Steelhead with Scallion-Cilantro Butter
Steelhead fillets dusted with a light spice rub, pan-seared until crisp, then finished with a quick scallion-cilantro lime butter. The flavor is brighter and more Southwestern than the versions you passed on, and it pairs well with simple rice or sautéed vegetables.
Ingredients
- Fresh Steelhead Trout Fillet 1 lb already have
- Organic Green Onions 1 bunch, thinly sliced 2.19
- Taylor Farms Chopped Cilantro 2 tablespoons 2.79
- Organic Fresh Red Bell Pepper 1, thinly sliced 3.00
- Pompeii® Lemon Juice 1 tablespoon 2.50
- pantry lime juice 1 tablespoon if available, or use extra lemon juice
- pantry butter 2 tablespoons
- pantry olive oil 1 tablespoon
- pantry chili powder 1 teaspoon
- pantry ground cumin 1/2 teaspoon
- pantry paprika 1/2 teaspoon
- pantry salt to taste
- pantry black pepper to taste
Instructions
- Cut the steelhead into 2 portions and pat dry very well. Season with salt, pepper, chili powder, cumin, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the steelhead skin-side down if skin-on and cook 4 to 5 minutes until crisp and mostly cooked through. Flip and cook 1 to 2 minutes more, then transfer to a plate.
- In the same skillet, add the sliced bell pepper and cook 2 minutes until just tender.
- Lower heat to medium-low. Add butter, green onions, cilantro, and lime juice or extra lemon juice. Stir 30 to 60 seconds until the butter melts and becomes saucy.
- Return any collected juices from the fish to the pan, then spoon the scallion-cilantro butter over the steelhead.
- Serve with the sautéed peppers and a simple side like rice, potatoes, or sautéed greens.
Cook time: 25 minutes
Estimated cost: $5-8 using your steelhead plus pantry staples
Health notes: Protein-rich, omega-3 rich, and relatively light; sauce is small but flavorful.
Drink pairing: Albariño