Ingredients:

  • 2 (6-8 ounce) steelhead trout fillets, skin on, pin bones removed (approx. 170-230g each)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon butter (15ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon heavy cream (optional, for richness) (15ml)
  • Pinch of red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the trout fillets dry with paper towels. Season generously with salt and pepper on both sides.
  2. Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds). Deglaze with white wine and reduce by half. Stir in lemon juice, dill, parsley, red pepper flakes (if using), and optional heavy cream. Season with salt and pepper. Keep warm over low heat.
  3. Heat olive oil and butter in a large skillet over medium-high heat. When the oil is shimmering and the butter is melted, place the steelhead fillets skin-side down in the skillet.
  4. Cook for 5-7 minutes, or until the skin is golden brown and crispy. Reduce heat if the skin is browning too quickly. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Spoon the lemon-dill butter sauce over the seared steelhead fillets and serve immediately.