Entree: United States – Pacific Northwest – Columbia River Steelhead Trout (Pan-seared or grilled steelhead trout fillets showcasing Pacific Northwest flavors with lemon, brown butter, and hazelnut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 10 min

Total 20 min

Ingredients

- 4 steelhead trout fillets, skin-on, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest
- 1/3 cup (40 g) toasted hazelnuts, coarsely chopped
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh dill, chopped (or 2 tbsp (8 g) fresh parsley)
- 1 tsp (5 g) capers, rinsed and chopped (optional)
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, or to taste
- Lemon wedges for serving

Instructions

1. Pat the steelhead fillets dry and season both sides with salt and pepper. Let sit at room temperature 10 minutes.
2. Heat olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to prevent curling.
3. Cook skin-side down 4–6 minutes until skin is crisp and the fish is cooked about two-thirds of the way through; flip carefully and cook 1–2 minutes more until just opaque. Transfer fillets to a warm plate and tent loosely with foil.
4. Reduce heat to medium and add butter to the same skillet. When the butter foams and begins to brown lightly, add minced garlic and toast 30 seconds until fragrant.
5. Stir in lemon juice, lemon zest, chopped hazelnuts, capers if using, and chopped dill. Spoon sauce over the trout fillets.
6. Serve immediately with additional lemon wedges and a sprinkle of extra chopped hazelnuts and herbs.