Seared Steelhead Trout with Pistachio-Lemon Gremolata and Roasted Potatoes &Amp; Green Beans

This seared steelhead trout (a close relative of salmon) is topped with a sweet red pepper glaze and a crunchy, tangy pistachio-lemon-scallion gremolata that takes it over the top. The combination of flavors and textures is absolutely swoon-worthy.

On the side, sliced potatoes roast until crispy outside and tender inside, while green beans and scallions get tossed with garlic herb butter and roasted to golden perfection. The whole meal comes together in just 35 minutes, making it perfect for a fancy weeknight dinner or a special occasion.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Let garlic herb butter come to room temperature. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds (no need to peel). Trim green beans if needed. Trim and thinly slice scallions, separating whites from greens. Roughly chop pistachios. Zest the lemon, then quarter it.
2. On a baking sheet, toss potato rounds with a drizzle of oil, salt and pepper. Roast on the middle rack until browned and tender, 18-20 minutes.
3. While potatoes roast, pat the steelhead trout dry with paper towels and season with a generous pinch of salt and pepper. On a second lightly oiled baking sheet, place the trout skin-side down on one side. Spread the top of each fillet with red pepper jam. On the empty side of the sheet, toss green beans and scallion whites with half the garlic herb butter, salt and pepper (chunks of butter are fine-they’ll melt during roasting). Roast on the top rack until the trout is cooked through and the green beans are browned and tender, 10-12 minutes.
4. Meanwhile, in a small bowl, combine the chopped pistachios, scallion greens, 1 tablespoon olive oil (2 tablespoons for 4 servings), juice from one lemon wedge (two wedges for 4), a pinch of salt and as much lemon zest as you like. Set aside.
5. Once the potatoes are done, carefully transfer them to a medium bowl. Add the remaining garlic herb butter and toss to coat.
6. Divide the potato rounds, trout and green beans among plates. Top the trout with the gremolata and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon is an excellent substitute and will cook similarly.

What can I use instead of red pepper jam?

You can use a sweet chili sauce or a mixture of honey and a pinch of red pepper flakes.

How do I know when the trout is cooked through?

The fish should be opaque and flake easily with a fork. It typically takes 10-12 minutes at 425°F.