Steelhead Trout in Shallot-Butter Sauce

with roasted fingerling potatoes

$9.95 per serving

Steelhead is a member of the trout family prized not only for its delicate texture and mild flavor, but also its vibrant color reminiscent of salmon. This is the perfect fish for diners leery of seafood to expand their repertoire. We serve it with a creamy butter sauce infused with shallots that complements the trout without overwhelming it. Served with roasted fingerling potatoes, this dish adds a touch of simple elegance to your dinner table with hardly any fuss at all.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    730
  • Carbohydrates
    45g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1559mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    3 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 12 oz. Fingerling Potatoes
  • 1 Shallot
  • ¼ oz. Parsley
  • 2 Steelhead Trout Fillets
  • 2 fl. oz. White Cooking Wine
  • ¼ oz. Capers
  • 5 fl. oz. Evaporated Whole Milk
  • 1⅕ oz. Butter
Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
    1

      Before Cooking

    Prepare the Ingredients

    Halve potatoes lengthwise. Peel and mince shallot. Stem and mince parsley. Pat steelhead trout dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
    2

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer. Roast until golden brown and tender, 18-20 minutes. While potatoes roast, cook trout.

  • Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
    3

    Cook the Trout

    Place medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and trout to hot pan, skin side up. Cook undisturbed until golden brown, 3-5 minutes. Flip, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  • Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
    4

    Start the Sauce

    Return pan used to cook trout to medium heat. Add ½ tsp. olive oil and shallot to hot pan. Stir often until shallots soften, 2-3 minutes. Add white wine and capers. Bring to a simmer and cook until liquid mostly evaporates, 2-3 minutes.

  • Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
    5

    Finish the Sauce

    Add evaporated milk to pan. Raise heat to medium-high. Cook, stirring often, until sauce is just thick enough to coat the back of a spoon, 2-4 minutes. Add half the parsley (reserve remaining for garnish), remove from burner, and swirl in butter. Season with a pinch of salt and pepper.

  • Steelhead Trout in Shallot-Butter Sauce with roasted fingerling potatoes
    6

    Plate the Dish

    Place a serving of potatoes on a plate. Lean trout against potatoes and pool sauce in front. Garnish with remaining parsley.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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