Columbia River Steelhead Recipe

Prep fillets

Pat steelhead fillets dry with paper towels. Check for bones and remove any with fish tweezers. Lightly score the skin side with 2 shallow diagonal cuts to help it crisp.

Make marinade

In a shallow dish combine 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 2 tbs chopped fresh dill, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk until honey dissolves.

Marinate fish

Place fillets skin-side down in the dish and spoon marinade over them ensuring even coverage. Marinate in the refrigerator for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with acid). Bring fish to near room temperature for 10 minutes before cooking.

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved new potatoes with 2 tbs extra-virgin olive oil, 1 tbs chopped thyme or rosemary, 3/4 tsp salt and 1/2 tsp pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes until golden and fork-tender, turning once halfway through.

Cook seasonal veg

During the last 8 minutes of potato roasting, toss asparagus or green beans with a light drizzle of olive oil and a pinch of salt, spread on the same pan or a separate sheet and roast 6–8 minutes until bright and tender-crisp. Remove vegetables and potatoes from oven and keep warm.

Sear the steelhead

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add a thin film of oil (1 tbs olive oil or a neutral oil). Place fillets skin-side down and press gently for 15 seconds to prevent curling. Sear skin-side down 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip and cook an additional 1–2 minutes until an instant-read thermometer reads 125–130°F (52–54°C) for medium; fish will continue to carryover cook.

Rest fish

Transfer fillets to a warm plate and tent loosely with foil to rest while you make the sauce, about 3 minutes.

Make pan sauce

Reduce heat to medium. Add 2 tbs unsalted butter to the hot skillet. Add the finely chopped shallot and sauté 1–2 minutes until softened and translucent. Pour in 1 tbs dry white wine or low-sodium chicken stock to deglaze, scraping up browned bits from the pan. Add 1 tsp fresh lemon zest and 1 tsp rinsed capers. Swirl and let the sauce reduce slightly (about 1 minute). Spoon the sauce over the butter to emulsify and remove from heat. Stir in 1 tbs chopped fresh parsley.

Plate and serve

Divide roasted potatoes and seasonal vegetables between two plates. Place a steelhead fillet on each plate, skin-side up. Spoon the pan sauce over the top and add a lemon wedge. Garnish with an additional sprinkle of chopped dill or parsley if desired. Serve immediately.