Recipes Nugget Markets Signature Recipes
Steelhead Trout with Watercress
- Prep time
- 10 minutes PT10M
- Cook time
- 7–8 minutes PT8M
- Yield
- 2 servings
- Difficulty
Light and lemony, this watercress and steelhead combo comes together to create a satisfying and healthy meal.
Ingredients
- 2 steelhead trout fillets (6 ounces each)
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 ounces plus 1 tablespoon olive oil, divided
- 2 ounces unsalted butter
- 3 cloves garlic, minced
- ¼ cup Italian parsley, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice, divided
- 4 ounces watercress
Preparation
Season steelhead with salt and pepper. Heat a sauté pan over medium heat. Add 2 ounces olive oil, then place steelhead skin-side down in the pan and sauté 4–5 minutes to crisp the skin. Turn fish over and cook 1 minute, or until the fish is cooked through. Remove from pan to a paper towel to remove any excess oil.
To make the sauce, add the butter to the pan and allow to foam. Add the garlic and cook 15 seconds. Add the parsley and cook 20 seconds. Add lemon zest and 1 tablespoon lemon juice and remove from the heat.
To make the watercress salad, toss the watercress with 1 tablespoon lemon juice and 1 tablespoon olive oil.
Spread the sauce on a plate, topped by the steelhead. Serve with the watercress salad on the side.
