Pan-Seared Steelhead Trout with Everything Bagel Grains and Horseradish Cucumber Salad

This dish brings together crispy-skinned steelhead trout with a warm grain blend seasoned with everything bagel seasoning. The cool, creamy horseradish-dill cucumber salad and tangy pickled cabbage provide bright contrasts, while a lemon-Dijon sauce ties everything together perfectly.

Ready in under 30 minutes, this recipe is ideal for a quick yet impressive weeknight dinner. The combination of textures and flavors-crispy fish, chewy grains, crunchy pickles and refreshing salad-will make it a new favorite.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

20 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce Creamy Horseradish SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a medium microwave-safe bowl, combine vinegar, ¼ cup water, 1 tablespoon sugar and a pinch of salt. Stir in shredded red cabbage. Microwave for about 1 minute. Stir and set aside to pickle until ready to serve.
2. Quarter the lemon. Pick and roughly chop the dill fronds. Trim and halve the cucumbers lengthwise, then slice crosswise into ½-inch-thick half-moons.
3. In a small bowl, combine mayonnaise, Dijon mustard and the juice from half the lemon (use whole lemon for 4 servings). Set aside.
4. In a second medium bowl, combine yogurt, creamy horseradish sauce and half the chopped dill. Season with salt and pepper. Stir in cucumber slices until coated. Refrigerate until serving.
5. Massage the grain blend package to separate grains. Partially open the package and microwave until warmed through, 1½-2 minutes. Transfer grains to a third medium bowl; add everything bagel seasoning and a drizzle of olive oil. Stir to combine.
6. Pat the steelhead trout dry with paper towels; season generously with salt and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium heat. Place trout skin-side down and cook until skin is crispy, 5-6 minutes. Flip and cook until fish is golden and cooked through, 4-6 minutes more. Transfer to a plate.
7. Divide the trout, seasoned grains, pickled cabbage (drained) and cucumber salad among plates. Drizzle trout with the lemon-Dijon sauce and garnish with remaining dill. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or arctic char are great substitutes for steelhead trout. Adjust cooking time as needed.

What can I use instead of everything bagel seasoning?

You can make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion and salt. Or simply use a pinch of salt and pepper.

Is the pickled cabbage necessary?

It adds a tangy crunch that balances the rich fish and creamy salad, but you can skip it or substitute with a simple slaw.