Pan-Seared Steelhead with Garlic Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Steelhead with Garlic Butter Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steelhead with Garlic Butter Sauce

Pan-seared steelhead trout basted in a rich, velvety garlic butter sauce and served with crisp-tender roasted asparagus.

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NUTRITION

496kcal
Protein
40.5g
Fat
33.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Steelhead trout fillet

1 tbsp Ghee

2 cloves Garlic

1 cup Asparagus

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to roast the vegetable side.

  • 2

    Trim the woody ends off the asparagus and toss the spears with the olive oil and a pinch of the sea salt and black pepper on a parchment-lined baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the asparagus roasts, pat the steelhead trout completely dry with paper towels to ensure a crisp sear.

  • 5

    Season both sides of the fillet evenly with the remaining sea salt and black pepper.

  • 6

    Heat a heavy stainless steel or cast-iron skillet over medium-high heat until very hot.

  • 7

    Place the fish skin-side down in the pan and press firmly with a flexible spatula for 30 seconds to prevent curling; sear for 3-4 minutes until the skin is golden and crispy.

  • 8

    Carefully flip the fillet, then add the ghee and the smashed garlic cloves to the pan.

  • 9

    Tilt the skillet slightly so the melting ghee pools with the garlic, then use a large spoon to continuously baste the top of the fish with the hot garlic butter for the final 2 minutes of cooking.

  • 10

    Transfer the steelhead to a plate and serve immediately alongside the roasted asparagus, drizzling any remaining garlic butter from the pan over the fish.

Pan-Seared Steelhead with Garlic Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Steelhead with Garlic Butter Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steelhead with Garlic Butter Sauce

Pan-seared steelhead trout basted in a rich, velvety garlic butter sauce and served with crisp-tender roasted asparagus.

NUTRITION

496kcal
Protein
40.5g
Fat
33.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Steelhead trout fillet

1 tbsp Ghee

2 cloves Garlic

1 cup Asparagus

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to roast the vegetable side.

  • 2

    Trim the woody ends off the asparagus and toss the spears with the olive oil and a pinch of the sea salt and black pepper on a parchment-lined baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the asparagus roasts, pat the steelhead trout completely dry with paper towels to ensure a crisp sear.

  • 5

    Season both sides of the fillet evenly with the remaining sea salt and black pepper.

  • 6

    Heat a heavy stainless steel or cast-iron skillet over medium-high heat until very hot.

  • 7

    Place the fish skin-side down in the pan and press firmly with a flexible spatula for 30 seconds to prevent curling; sear for 3-4 minutes until the skin is golden and crispy.

  • 8

    Carefully flip the fillet, then add the ghee and the smashed garlic cloves to the pan.

  • 9

    Tilt the skillet slightly so the melting ghee pools with the garlic, then use a large spoon to continuously baste the top of the fish with the hot garlic butter for the final 2 minutes of cooking.

  • 10

    Transfer the steelhead to a plate and serve immediately alongside the roasted asparagus, drizzling any remaining garlic butter from the pan over the fish.