Pan-Seared Steelhead Trout with Cranberry Dijon Sauce, Creamy Chive Mashed Potatoes and Pecan Green Beans

This pan-seared steelhead trout is a showstopper: crispy skin, flaky fish and a luscious cranberry Dijon sauce that balances sweet and tangy. Paired with velvety crème fraîche chive mashed potatoes and a medley of green beans and carrots topped with toasted pecans, every bite is a delight.

Perfect for a special weeknight dinner or impressing guests, this recipe comes together in about 35 minutes. The bright flavors and elegant presentation make it feel like a gourmet meal without the fuss.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Peel and dice the potatoes into 1-inch cubes. Trim and halve the green beans. Peel and slice the carrot into thin rounds. Mince the chives. Pick the thyme leaves from the stems. Roughly chop the pecans. Cut the lemon in half.
2. Add the potatoes to the boiling water and cook until tender, about 12-15 minutes. Drain and return to the pot. Add the crème fraîche and half the chives, then mash until creamy. Season with salt and pepper to taste. Cover and keep warm.
3. While the potatoes cook, heat a drizzle of oil in a large skillet over medium-high heat. Add the green beans and carrot rounds. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Season with salt and pepper. Transfer to a plate and sprinkle with chopped pecans. Keep warm.
4. Pat the steelhead trout dry with paper towels. Season both sides with fry seasoning, salt and pepper. In the same skillet, add a little more oil over medium-high heat. Place the trout skin-side down and cook until the skin is crispy and golden, about 4-5 minutes. Flip and cook until the fish is opaque and flakes easily, about 2-3 minutes more. Transfer to a plate.
5. Reduce the heat to low. In the same skillet, add the cranberry jam, Dijon mustard, thyme leaves and a squeeze of lemon juice. Stir until the jam melts and the sauce is smooth. Add a tablespoon of butter if desired (optional) and whisk until incorporated. Season with salt and pepper.
6. To serve, divide the mashed potatoes between plates. Top with the pecan-studded veggies and the pan-seared trout. Spoon the cranberry Dijon sauce over the fish. Garnish with remaining chives and serve with lemon wedges.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon is a great substitute. Adjust cooking time as needed based on thickness.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt mixed with a splash of milk works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.