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) $3.29 / 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 1 1/2 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. Prep grapefruit: zest 1 tsp grapefruit zest, then juice to get ~1/3 cup (strain for a smoother glaze).
2. Cook green beans (stove): heat 1/2 tbsp olive oil in a large skillet over medium-high. Add 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. Transfer to a plate and cover loosely.
3. Season fish: pat steelhead dry. Season flesh side with 1/2 tsp salt and 1/2 tsp pepper.
4. Sear steelhead: in the same skillet, add 1 tbsp olive oil and heat over medium-high. Add fish skin-side down; press gently 10–15 seconds. Cook 3–4 minutes until skin is crisp and releases easily.
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): reduce heat to medium. Add remaining minced garlic clove; stir 15–20 seconds. Add grapefruit juice, 1–2 tsp honey, optional 1 tsp soy sauce, and half the zest. Simmer 2–4 minutes until slightly syrupy.
7. Finish sauce: turn off heat and whisk in 1 tbsp butter. Taste; add a pinch of salt if needed.
8. Serve: spoon glaze over the flesh side of the steelhead (leave skin exposed so it stays crisp). Sprinkle remaining zest over fish and/or beans. Plate with the blistered green beans.