Crispy Pecan-Crusted Steelhead Trout with Roasted Potatoes and Apple Salad

This pecan-crusted steelhead trout is a weeknight dinner that feels special. The fish is coated in a creamy honey mustard sauce, then topped with a crunchy mixture of pecans, panko and thyme. Roasted until golden and flaky, it pairs perfectly with thyme-roasted potato rounds and a crisp apple salad.

Ready in just 35 minutes, this dish brings together nutty, savory and fresh flavors. The creamy honey mustard sauce doubles as a glaze and a dipping sauce, adding a tangy sweetness that complements the rich trout.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry produce. Cut potatoes into ¼-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.
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 add the trout later).
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 over the tops of the trout. 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 and the crust is golden brown and potatoes are golden, 10-12 minutes.
5. Meanwhile, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine mixed greens, apple, a 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. (Trout is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or other firm white fish can be substituted for steelhead trout.

How do I know when the trout is done?

The trout is fully cooked when it flakes easily with a fork and the internal temperature reaches 145°F.

Can I make this recipe nut-free?

You can omit the pecans and use extra panko or crushed pretzels for a nut-free crust.