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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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.
Plate the Dish
Place a serving of potatoes on a plate. Lean trout against potatoes and pool sauce in front. Garnish with remaining parsley.
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