Seafood is intimidating to prepare at home. However, intimidating, does not mean impossible. When I first started to dabble in different seafood preparations, I was pleasantly surprised to discover that it's one of the easiest and most rewarding types of food to make. Not only is much faster that chicken or meat, but it also tastes AND looks light and delectable.
I used to think that all red fish was salmon. Turns out, there are many different types of fish that are red. My favorite, (even more than salmon), is steelhead trout. It's SO delicious, and tastes lighter and milder than salmon. Steelhead trout is thinner than salmon, but otherwise they are very similar. If there was a taste tests, most people probably wouldn't be able to tell the difference between the two.
Of course when I was saw some beautiful steelhead trout for a good price, I snatched it up. This time, I decided to pan sear it and serve it with a honey-mustard horseradish sauce.
Combine the sauce ingredients in a small bowl and set aside. 
Blot the fish dry on a paper towel. 
Season with salt and pepper. Heat a nonstick skillet on medium high heat. Add about 1 - 1 ½ Tablespoons of oil and heat until the oil is shimmering and hot. Add the fish, skin side down and cook, for about 5 minutes, until the skin is golden brown. 
Turn the fish over carefully, (fish is delicate, so take special care when turning, so it doesn't fall apart). Cook for another 5 minutes. Poke the fish in the center with a fork. If it flakes easily, the fish is ready.
Remember the fish will continue cooking even after you take it off the heat, so you may need less than 5 minutes per side, if your fish is on the thinner side.
Brush the sauce on top of the fish. Garnish with freshly minced parsley.
Serve with additional sauce on the side.
Steelhead Trout With Honey-Mustard Horseradish Sauce
Ingredients
- 4 steelhead trout portions
- salt pepper
- oil
Sauce:
- 3 tablespoon Dijon mustard
- 2 Tablespoons honey
- 2 teaspoon horseradish
- ½ Tablespoon white wine
- 1 tablespoon lemon juice
- salt pepper
- parsley for garnishing
Instructions
- Combine the sauce ingredients in a small bowl and set aside.
- Blot the fish dry on a paper towel. Season with salt and pepper.
- Heat a nonstick skillet over medium-high heat. Add about 1 - 1 ½ Tablespoons of oil and heat until the oil is shimmering and hot. Add the fish, skin side down and cook, for about 5 minutes, until the skin is golden brown. Turn the fish over carefully, (fish is delicate, so take special care when turning, so it doesn't fall apart). Cook for another 5 minutes. Poke the fish in the center with a fork. If it flakes easily, the fish is ready. Remember the fish will continue cooking even after you take it off the heat, so you may need less than 5 minutes per side if your fish is on the thinner side. Brush the sauce on top of the fish. Garnish with freshly minced parsley.
- Serve with additional sauce on the side.
Steelhead trout is also my favorite type of fish....The Sauce sounds yummy..will need to try it...Thanks.
Yumm! Love salmon, so would love steelhead trout for sure. 🙂
Do you go to special seafood markets for this one? not sure i've seen these guys in regualar department stores, like costco, safeway or whatever... And as far as white wine, is one better then another? do you have a favorite one, you use in your sauces?
thanks for this yumminess!!! 😀
Hi Oksana,
If you can't find steelhead trout, by all means use salmon instead. It is sold quite frequently here in regular grocery stores, and that's where I always buy it.
I use Sauvignon Blanc white wine for sauces.
Thank you for replying w/this helpful info, Olichka, will do this trick with salmon if won't find trout. I havn't done fish in a while... So its on my "to do soon" list
As for wine - as i noted in my comment on your "chicken scampy" recipe, i've cooked it last night, and used chardonnay wine, and it still turned out sooo delisious and so pretty and colorful! 😀