Pecan-Crusted Steelhead Trout with Apple Salad and Thyme Potatoes

This pecan-crusted steelhead trout is the perfect weeknight dinner that feels like a special occasion. The fish is coated in a creamy honey mustard sauce, then topped with a crunchy mixture of pecans, panko and fresh thyme before being baked to golden perfection. On the side, we serve thyme-roasted potato rounds and a bright apple-studded salad to balance the richness.

Ready in just 35 minutes, this dish brings together tender fish, a nutty crust and fresh, tangy flavors. It’s an easy yet impressive meal that will become a regular in your dinner rotation.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch-thick rounds. Strip thyme leaves from stems and chop until you have 2 teaspoons. Finely chop pecans or crush them in a bag with a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss potatoes on the sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on the top rack for 12 minutes (you’ll start the trout at that point).
3. While potatoes roast, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme and a pinch of salt and pepper. In a small bowl, combine honey, mustard and mayonnaise.
4. Pat trout dry with paper towels; season with salt and pepper. Drizzle skin sides with oil and rub to coat. After potatoes have roasted 12 minutes, place trout skin-side down on a second baking sheet. Reserve half the honey mustard sauce in another small bowl for serving; spread a thin layer of the remaining sauce on top of each fillet. Mound the pecan mixture on top, pressing firmly to adhere. Transfer potatoes to the middle rack and place trout on the top rack. Roast until trout is cooked through, the crust is golden brown and potatoes are tender, 10-12 minutes.
5. Meanwhile, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine mixed greens, apple, a generous drizzle of olive oil and lemon juice to taste. Season with salt and pepper.
6. Divide trout, potatoes and salad among plates. Drizzle trout with reserved honey mustard sauce and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon or another firm white fish. Adjust cooking time as needed.

What can I use instead of pecans?

Walnuts or almonds make a good substitute for pecans in the crust.

How do I store leftovers?

Store leftover trout and sides separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven.