Pan-Seared Steelhead Trout with Brown-Butter Caper Sauce, Roasted Broccolini & Farro Pilaf

Steelhead trout, a sea-run cousin of rainbow trout, takes beautifully to a hot skillet for crisp skin and tender flesh. Here it meets nutty brown-butter caper sauce, roasted broccolini, and a fragrant farro pilaf for a polished weeknight plate.

Serves 4

Estimate for one serving

• 610 cal
• 42g protein
• 38g carbs
• 32g fat
• 7g fiber

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Ingredients

• 4 fillets (6 oz each) steelhead trout fillets (skin-on)
• 1 cup dry farro
• 2.5 cups low-sodium chicken broth
• 1 large shallot
• 2 garlic cloves
• 4 sprigs fresh thyme
• 1.5 lb broccolini
• 4 tbsp unsalted butter
• 3 tbsp capers
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Rinse farro. In a medium saucepan, sauté half the minced shallot and one minced garlic clove in olive oil until fragrant. Add farro and toast 1 minute. Pour in broth, add thyme sprigs and salt. Simmer covered 22–25 minutes until tender. Fluff and keep warm.
2. 2Preheat oven to 425°F. Toss broccolini with olive oil, salt, and red pepper flakes on a sheet pan. Roast 12–14 minutes until charred at edges.
3. 3Pat trout dry and season with remaining salt and pepper. Heat olive oil in a large nonstick skillet over medium-high. Sear skin-side down 4 minutes until crisp, flip and cook 2–3 minutes more. Remove to plates.
4. 4In the same skillet, melt butter over medium heat. Add remaining shallot, garlic, and thyme; cook until shallot softens and butter begins to brown, about 3 minutes. Add capers and lemon juice; swirl 30 seconds. Spoon brown-butter caper sauce over trout.
5. 5Serve each fillet with a scoop of farro pilaf and roasted broccolini.