Careme Recipes

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 + segments for salad) $3.29 / each
• Fresh Large Ripe Avocado 1 avocado, diced $2.50 (sale) / 1 each
• Fresh Green Beans 1/2 lb, trimmed $3.99 / 1 lb
• Kroger® Whole Garlic Bulbs 2 cloves, minced (divided) $2.49 / 5 ct
• Olive oil 2 tbsp, divided —
• Butter 1 tbsp —
• Honey (or brown sugar) 1–2 tsp —
• Salt 1 tsp, divided —
• Black pepper 1/2 tsp —
• Optional: Soy sauce 1 tsp (adds savory depth to the glaze) —

Instructions

1. Zest/juice/segment the grapefruit: zest 1 tsp. Juice enough to get ~1/3 cup (for glaze). Then cut away peel and segment the remaining grapefruit for the salad (or segment first, then juice what’s left).
2. Blister the green beans (stove): heat 1/2 tbsp olive oil in a large skillet over medium-high. Add 1/2 lb trimmed green beans and a pinch of salt. Cook 6–8 minutes, tossing, until blistered and crisp-tender. Add 1 minced garlic clove for the last 30 seconds. Remove to a plate and cover loosely.
3. Season fish: pat steelhead very dry. Season flesh side with 1/2 tsp salt and 1/2 tsp pepper.
4. Sear steelhead for crispy skin: in the same skillet, add 1 tbsp olive oil over medium-high. Add fish skin-side down; press gently 10–15 seconds. Cook 3–4 minutes until skin is crisp and releases.
5. Finish fish: flip and cook 2–3 minutes more (depending on thickness) until just cooked through. Transfer to plates, skin-side up.
6. Make grapefruit glaze (same pan): lower heat to medium. Add remaining minced garlic clove; stir 15–20 seconds. Add 1/3 cup grapefruit juice, 1–2 tsp honey, optional 1 tsp soy sauce, and half the zest. Simmer 2–4 minutes until lightly syrupy.
7. Finish sauce: turn off heat and whisk in 1 tbsp butter. Taste; add a pinch of salt if needed.
8. Quick grapefruit-avocado salad: in a bowl, combine diced avocado + grapefruit segments + 1/2 tbsp olive oil + a pinch of salt and pepper. Toss gently (add a splash of grapefruit juice if you want it looser).
9. Serve: spoon glaze over the flesh side of the steelhead (leave skin exposed). Plate with green beans and the grapefruit-avocado salad. Sprinkle remaining zest over fish and/or salad.