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Pomegranate Glazed Steelhead Trout with Roasted Fennel

February 8, 2020

An easy sweet and savory preparation for nutrient dense steelhead trout. This will be your family’s new favorite way to eat fish!

Seafood is so good for us. Not to mention it tastes delicious…but trying to convince my kids of that can be a struggle sometimes. I try to cook it at least 1-2x a week and it can be difficult to come up with different preparations that everyone (kids included) will eat and enjoy.

Luckily, we’ve all been able to settle on Steelhead Trout as a family favorite. Which is awesome since it’s got so many essential nutrients in it.

In terms of nutrition, it’s actually very similar to salmon. It’s very high in protein and healthy fats. Steelhead trout is also a great source of omega-3 fatty acids and B vitamins.

I wanted to share this sweet and savory preparation I’ve been using to make our trout lately. It’s perfect for this time of year since pomegranates are in season. Definitely let me know if you give this a try and feel free to post a picture on social media.

Pomegranate Glazed Steelhead Trout with Roasted Fennel | An easy sweet and savory preparation for nutrient dense steelhead trout. This will be your family's new favorite way to eat fish!

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Pomegranate Glazed Steelhead Trout with Roasted Fennel

  • Author: Chef Rama
Scale

Ingredients

1/2 cup pomegranate seeds

1 tbsp. clarified butter

1 tbsp. parsley, chopped

1 lb. steelhead fillet, leave the fillet whole

1 head of fennel, cut into quarters

salt

pepper

Pomegranate glaze:

2 tbsp. honey

1 cup pomegranate juice

34 parsley sprigs

2 garlic cloves

1 tbsp. red wine vinegar

salt

black pepper

Instructions

In a small saucepan, add glaze ingredients and simmer for 20 minutes. Stirring periodically. In a large sauté pan, preheat pan on medium heat. Season steelhead with salt and pepper. Place steelhead flesh side down on the pan and sear for 4-5 minutes. Start the same process with fennel quarters on the side of the same pan. Flip steelhead and sear on the other side for 2 minutes. Repeat process with fennel.  Add 1/2 of the pomegranate glaze to the pan and began to spoon glaze over the fish and fennel for the remaining 2 minutes. Remove fish from the pan and place on serving platter. Garnish with fennel wedges. Drizzle the remaining glaze over the fish. Garnish with pomegranate seeds and chopped parsley.

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