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Pan-Seared Steelhead Trout in Creamy Tomato Spinach Sauce

Pan-Seared Steelhead Trout in Creamy Tomato Spinach Sauce

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Prep Time 10 minutes
Cook Time 18 minutes
Servings 4 people
Calories 637 kcal

Equipment

  • 1 large skillet (cast iron works great)
  • spatula
  • whisk
  • measuring spoons
  • knife
  • cutting board
  • Meat thermometer

Ingredients
  

  • 2 lb steelhead trout fillet cut into 4 pieces
  • Paprika to taste
  • Garlic powder to taste
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon garlic paste
  • 1 medium onion diced
  • 1 cup heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Cooked rice for serving

Instructions
 

  • Pat the steelhead trout dry with paper towels. Season both sides with paprika, garlic powder, salt, and pepper.
  • Heat a large skillet over medium heat. Melt the butter, then stir in the garlic paste and cook for 1–2 minutes until fragrant.
  • Place the trout flesh side down in the skillet. Cook for about 4–5 minutes without moving it. Flip and cook another 4 minutes, or until the internal temperature reaches 150 degrees. Remove from skillet and set aside.
  • In the same skillet, add the diced onion and cook until softened.
  • Pour in the heavy cream and whisk. Stir in the tomato paste, garlic salt, parsley, and additional salt and pepper to taste.
  • Add the fresh spinach and cook until wilted.
  • Return the trout to the skillet. Spoon the sauce over the top and reduce heat to low. Warm for 1–2 minutes.
  • Serve over cooked rice and spoon extra sauce on top.

Nutrition

Calories: 637kcalCarbohydrates: 7gProtein: 50gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 221mgSodium: 828mgPotassium: 1058mgFiber: 1gSugar: 3gVitamin A: 2735IUVitamin C: 10mgCalcium: 169mgIron: 4mg
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