Steelhead Trout with a Creamy Tarragon Sauce
Elevate your seafood dinner game with this delectable Steelhead Trout with a Creamy Tarragon Sauce. Perfectly pan-seared steelhead trout, with its rich and tender flesh, is paired with a velvety sauce infused with fresh tarragon, shallots, garlic, and a splash of dry white wine. The crispy skin adds texture, while the tangy hint of lemon juice brightens every bite. This gourmet yet approachable recipe balances simplicity and sophistication, with preparation and cooking taking just 35 minutes. Serve it alongside roasted potatoes or steamed vegetables for an impressive and flavorful meal that’s sure to delight.
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Recipe Information
Ingredients
- 4 pieces Steelhead trout fillets (skin-on, boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (minced)
- 0.5 cup Dry white wine
- 0.75 cup Heavy cream
- 2 tablespoons Fresh tarragon leaves (chopped)
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Pat the steelhead trout fillets dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium heat. Place the trout fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and cooked through. Remove from the skillet and set aside, keeping the fillets warm.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced shallot and garlic, sautéeing for 2-3 minutes until softened and fragrant.
Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Stir in the heavy cream and chopped tarragon. Simmer the mixture for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the lemon juice and adjust the seasoning with more salt and black pepper to taste.
Plate the trout fillets and spoon the creamy tarragon sauce generously over the top.
Garnish with freshly chopped parsley and serve immediately. Pair with steamed vegetables or a side of roasted potatoes for a complete meal.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
