Steelhead Trout With Honey-Mustard Horseradish Sauce

Seafood is intimidating to prepare at home. However, intimidating, does not mean impossible. When I first started to dabble in different seafood preparations, I was pleasantly surprised to discover that it’s one of the easiest and most rewarding types of food to make. Not only is much faster that chicken or meat, but it also tastes AND looks light and delectable.

I used to think that all red fish was salmon. Turns out, there are many different types of fish that are red. My favorite, (even more than salmon), is steelhead trout. It’s SO delicious, and tastes lighter and milder than salmon. Steelhead trout is thinner than salmon, but otherwise they are very similar. If there was a taste tests, most people probably wouldn’t be able to tell the difference between the two.

Of course when I was saw some beautiful steelhead trout for a good price, I snatched it up. This time, I decided to pan sear it and serve it with a honey-mustard horseradish sauce.

Combine the sauce ingredients in a small bowl and set aside. 

Blot the fish dry on a paper towel. Season with salt and pepper. Heat a nonstick skillet on medium high heat. Add about 1 – 1 1/2 Tablespoons of oil and heat until the oil is shimmering and hot. Add the fish, skin side down and cook, for about 5 minutes, until the skin is golden brown.

Turn the fish over carefully, (fish is delicate, so take special care when turning, so it doesn’t fall apart). Cook for another 5 minutes. Poke the fish in the center with a fork. If it flakes easily, the fish is ready.

Remember the fish will continue cooking even after you take it off the heat, so you may need less than 5 minutes per side, if your fish is on the thinner side.

Brush the sauce on top of the fish. Garnish with freshly minced parsley. 

Serve with additional sauce on the side.

Steelhead Trout With Honey-Mustard Horseradish Sauce

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Olga of Olga's Flavor Factory

Recipe type: Entree

Serves: 4

Ingredients

• 4 steelhead trout portions
• salt, pepper
• oil

Sauce:

• 3 Tbsp Dijon mustard
• 2 Tablespoons honey
• 2 tsp horseradish
• ½ Tablespoon white wine
• 1 Tbsp lemon juice
• salt, pepper
• parsley, for garnishing

Instructions

1. Combine the sauce ingredients in a small bowl and set aside.
2. Blot the fish dry on a paper towel. Season with salt and pepper.
3. Heat a nonstick skillet over medium-high heat. Add about 1 - 1½ Tablespoons of oil and heat until the oil is shimmering and hot. Add the fish, skin side down and cook, for about 5 minutes, until the skin is golden brown. Turn the fish over carefully, (fish is delicate, so take special care when turning, so it doesn't fall apart). Cook for another 5 minutes. Poke the fish in the center with a fork. If it flakes easily, the fish is ready. Remember the fish will continue cooking even after you take it off the heat, so you may need less than 5 minutes per side if your fish is on the thinner side. Brush the sauce on top of the fish. Garnish with freshly minced parsley.
4. Serve with additional sauce on the side.

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