Recipes Nugget Market Signature Recipes
Steelhead Trout with Watercress
- Prep time
- 10 minutes PT10M
- Cook time
- 7–8 minutes PT7–8M
- 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
- ¼ cup plus 1 tablespoon olive oil, divided
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- ¼ cup chopped Italian parsley
- 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 ¼ cup olive oil, then place steelhead skin-side down in the pan and sauté for 4–5 minutes to crisp the skin. Turn fish over and cook for 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 butter to the pan and allow to foam. Add the garlic and cook for 15 seconds. Add the parsley and cook for 20 seconds. Add lemon zest and 1 tablespoon lemon juice, then 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 and top with the steelhead. Serve with the watercress salad on the side.
