Healthy, quick, and delicious form the trifecta of a winning weeknight dinner. Steelhead trout is a close cousin of salmon. This explains its vibrant hue and milder flavor than other species of trout. This moist, slightly flaky fish is perfect for cooking quickly on the stovetop with a light dusting of lemon-pepper seasoning. We serve it here with pearl couscous that gets a Mediterranean infusion from briny feta cheese and Kalamata olives. Change up your weeknight routine and taste how satisfying the trifecta can be.
Add couscous to boiling water and cook until tender, 7-10 minutes. Drain couscous in wire-mesh strainer and rinse briefly under cold running water. Set aside in strainer and let cool to room temperature.
Prepare the Ingredients
Rinse olives and cut into ¼" slices. Stem and coarsely chop oregano. Rinse trout fillets and pat dry. No, it's not salmon! Steelhead trout is a close cousin of salmon, which explains the similarity in appearance.
Make the Vinaigrette
Combine white balsamic, honey, oregano (reserve a pinch for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a medium mixing bowl. Stir to combine. Set aside 2 tsp. dressing for garnishing cooked trout.
Cook the Trout
Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and trout, skin side up, to hot pan. Cook on one side until lightly browned, 2-3 minutes. Flip, and season evenly with seasoning blend. Place pan in oven and roast until trout is firm and reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from oven and rest 2 minutes. While trout roasts, toss salad.
Toss the Salad
Add couscous, feta, and olives to bowl containing vinaigrette. Toss to combine all ingredients. Garnish trout with reserved vinaigrette and oregano.
Plate the Dish
Place a serving of couscous on a plate. Nestle trout fillet against couscous.