Grapefruit-Glazed Steelhead with Crispy Skin
Crispy-skinned steelhead trout finished with a glossy grapefruit-honey pan glaze. Bright, slightly bitter-citrus and buttery-rich—very March-in-WA with peak citrus.
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 (2 tsp zest + 1/3 cup juice) $3.29 / each
- Kroger® Whole Garlic Bulbs 1 clove, finely minced $2.49 / 5 ct
- Butter 1 tbsp —
- Olive oil 1 tbsp —
- Honey (or brown sugar) 1–2 tsp —
- Soy sauce (optional, for depth) 1 tsp —
- Salt 3/4 tsp, divided —
- Black pepper 1/2 tsp —
Instructions
- Zest + juice: zest the grapefruit (about 2 tsp). Juice it to get about 1/3 cup (strain out pulp/seeds if you want a smooth glaze).
- Season fish: pat steelhead dry. Season flesh side with 1/2 tsp salt and 1/2 tsp pepper.
- Sear: heat 1 tbsp olive oil in a nonstick or stainless skillet over medium-high. Add fish skin-side down; press gently 10–15 seconds. Cook 3–4 minutes until skin is crisp and fish releases easily.
- Flip + finish: flip and cook 2–3 minutes more, depending on thickness, until just cooked through. Transfer to plates (skin-side up).
- Make grapefruit glaze (same pan): lower heat to medium. Add minced garlic; stir 15–20 seconds. Add 1/3 cup grapefruit juice, honey, soy sauce (if using), and half the zest. Simmer 2–4 minutes until syrupy.
- Finish: turn heat off and whisk in 1 tbsp butter. Taste; add a pinch of salt if needed.
- Serve: spoon glaze over the fish (leave the skin exposed to stay crisp). Sprinkle remaining grapefruit zest on top.
Cook time: 25 minutes
Estimated cost: $12–16
Health notes: High protein and omega-3s. Keep it lighter by using 1 tsp honey and 1 tbsp butter total for the glaze.
Drink pairing: Citrus + fish loves high-acid whites. Sauvignon Blanc mirrors the grapefruit snap; dry Riesling works especially well if you bump the honey a touch.