Steelhead with Grapefruit-Butter Glaze
Crispy-skin steelhead finished with a sweet-tart grapefruit glaze. Citrus is in season in WA in early March, so this hits bright, fresh flavors while staying fast.
Details
Ingredients
- Fresh Steelhead Trout Fillet 1 lb (cut into 2 portions) $8.99 (sale) / 1 lb
- Fresh Organic Deep Red Grapefruit - Each 1 grapefruit (1 tsp zest + 1/3 cup juice) $3.29 / each
- Kroger® Whole Garlic Bulbs 1–2 cloves, minced $2.49 / 5 ct
- Butter 1 tbsp —
- Olive oil 1 tbsp —
- Honey (or brown sugar) 1–2 tsp —
- Salt 3/4 tsp, divided —
- Black pepper 1/2 tsp —
- Optional: Soy sauce 1 tsp (adds savory depth) —
Instructions
- Zest + juice the grapefruit: zest 1 tsp, then juice to get about 1/3 cup (strain if you want a smooth glaze).
- Season the fish: pat steelhead dry. Season flesh side with 1/2 tsp salt and 1/2 tsp pepper.
- Sear for crispy skin: heat 1 tbsp olive oil in a skillet over medium-high. Add fish skin-side down; press gently 10–15 seconds. Cook 3–4 minutes until skin is crisp and releases.
- Cook through: flip and cook 2–3 minutes more (or until just done). Move fish to plates, skin-side up.
- Make grapefruit glaze: lower heat to medium. Add minced garlic; stir 15–20 seconds. Add grapefruit juice, honey, optional soy sauce, and half the zest. Simmer 2–4 minutes until slightly syrupy.
- Finish sauce: turn off heat; whisk in 1 tbsp butter. Taste and add a pinch of salt if needed.
- Serve: spoon glaze over the flesh (keep skin exposed). Top with remaining grapefruit zest.
Cook time: 25 minutes
Estimated cost: $12–16
Health notes: High protein + omega-3s. To reduce calories, use 1 tsp honey and 1 tsp butter (or skip butter and reduce a little longer).
Drink pairing: Sauvignon Blanc for bright citrus snap, or dry/off-dry Riesling if you like a touch of sweetness with the grapefruit bitterness.