Steelhead Trout Recipe

Prepare and season fish

Pat the steelhead fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dust the skin side and flesh side with the 2 tablespoons of flour, shaking off any excess — this helps achieve a golden sear.

Cook

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down without moving 3–4 minutes, until the skin is crisp and the flesh has cooked about two-thirds of the way up.

Flip the fillets carefully and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the tops of the fillets while they finish cooking, about 1–2 minutes more, until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for medium-rare to medium, or cook to your preferred doneness. Remove fillets to a warm plate tented with foil to rest 3–4 minutes. Squeeze half the lemon over the fillets before serving.

Blanch green beans

Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and slightly tender but still crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.

Sauté aromatics

In a large skillet over medium heat, warm 1 tablespoon extra-virgin olive oil. Add the finely minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Combine and finish

Increase heat to medium-high and add the blanched green beans to the skillet. Toss with the shallot and garlic for 1 minute. Add the halved cherry tomatoes, Kalamata olives, capers, and fresh thyme. Pour in 3 tablespoons white wine or vegetable broth and let it reduce 1–2 minutes, stirring, until tomatoes soften slightly and liquid mostly evaporates. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon lemon zest. Remove from heat and stir in 1 tablespoon chopped parsley.

Divide the Provençal green beans between two plates. Place a rested steelhead fillet on top of or beside the beans, skin-side up. Drizzle each plate with 1 teaspoon extra-virgin olive oil, sprinkle with remaining chopped parsley or microgreens, and serve with the remaining lemon half on the side.