Careme

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $11.99/lb
• Brussels Sprouts 12 oz, thinly sliced (or shaved) $3.29/lb
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.39 (8 oz)
• Organic Jumbo Red Onions 1/4 lb (about 1/2 medium), thinly sliced $1.59/lb
• Pantry: Dijon mustard, maple syrup or honey, soy sauce, olive oil, butter (optional), salt, pepper, lemon as needed

Instructions

1. Prep: Preheat grill to medium (about 400°F). Pat dry 1 lb steelhead trout and cut into 2 portions. Thinly slice about 12 oz Brussels sprouts. Slice 8 oz mushrooms. Thinly slice 1/2 medium red onion (about 1/4 lb).
2. Make glaze: In a small bowl, whisk 1 1/2 tbsp Dijon mustard, 1 1/2 tbsp maple syrup (or honey), and 1 tbsp soy sauce. Set aside.
3. Sauté Brussels + onion (stove): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced red onion and cook 2 minutes. Add 12 oz shaved Brussels sprouts, 1/2 tsp salt, and pepper. Cook, tossing, until tender with browned edges, 6–9 minutes. (Optional) add 1 tsp butter at the end for gloss.
4. Sear mushrooms (stove): In a second skillet (or push Brussels to one side), heat 1 tbsp olive oil over medium-high. Add 8 oz sliced mushrooms with a pinch of salt. Cook until browned and moisture cooks off, 6–8 minutes. Pepper to taste.
5. Grill trout: Oil grill grates. Place steelhead skin-side down. Grill 4–6 minutes with lid closed. Brush the top with half the maple–mustard glaze, then grill 1–2 minutes more until it flakes easily (about 125–130°F for medium).
6. Finish + serve: Remove trout; brush with remaining glaze if desired (lightly). Squeeze a little lemon over the fish and/or Brussels. Serve trout alongside the warm Brussels sauté and browned mushrooms.