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

This pecan-crusted steelhead trout is the perfect weeknight indulgence. The fish stays tender and flaky under a golden, crunchy topping made from crushed pecans, panko and fresh thyme. A creamy honey mustard sauce adds a touch of sweetness that complements the nutty crust beautifully.

On the side, we have crispy thyme-roasted potato rounds and a bright salad of mixed greens with apple slices. Everything comes together in just 35 minutes, making it an ideal choice for a quick yet impressive dinner.

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Ingredients

12 ounce Yukon Gold 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 LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 teaspoons. Finely chop pecans or crush them in their bag with a heavy pan or rolling pin.
2. Toss potatoes on a lightly oiled baking sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes total. (We’ll add more to the oven after 12 minutes.)
3. Meanwhile, 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; rub to coat. Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (reserve remaining sauce for serving), then mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.
5. Meanwhile, quarter lemon. Halve, core and thinly slice apple. In a large bowl, combine mixed greens, apple, a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
6. Divide trout, potatoes and salad between plates. Drizzle trout with remaining honey mustard sauce and serve.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, salmon or any firm white fish like cod or halibut can be substituted for steelhead trout. Adjust cooking time as needed.

How do I crush pecans without a food processor?

Place the pecans in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy pan until you have fine crumbs.

Can I make the honey mustard sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.