Ingredients:

  • 2 fillets Steelhead Trout (approx. 6 oz each), skin on
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 Tbsp Olive Oil or Canola Oil
  • 1 Tbsp Unsalted Butter (for finishing the fish)
  • 4 Tbsp Unsalted Butter (for the sauce)
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 tsp Fresh Parsley, finely chopped
  • 1 tsp Capers, drained

Instructions:

  1. Prep the Fish: Remove the Steelhead Trout fillets from the fridge 15 minutes before cooking. Pat the skin aggressively dry using kitchen paper. Score 3–4 shallow diagonal cuts across the skin side of each fillet, cutting only through the skin.
  2. Season: Generously season the flesh side with salt and pepper. Lightly season the skin side.
  3. Heat the Oil: Place a heavy-based skillet over medium-high heat. Add the high smoke point oil (olive or canola). The oil should shimmer but not smoke violently.
  4. Start the Sear: Once hot, carefully place the fillets, skin-side down, into the pan. Immediately press down gently on the top of each fillet for 10–15 seconds with a spatula to ensure the skin makes full contact and doesn't curl.
  5. Maintain the Sear: Reduce the heat slightly to medium. Do not move the fish for 4–5 minutes. You will see the flesh turn opaque about two-thirds of the way up the side of the fillet.
  6. Finish Cooking (Flip & Baste): Once the skin is deep golden brown and crispy, flip the fillets gently. Add the 1 Tbsp of finishing butter to the pan. Tilt the pan and use a spoon to quickly baste the flesh side with the melting butter and oil for about 30–60 seconds, or until the internal temperature reaches 145°F (63°C).
  7. Rest: Immediately remove the fish and let it rest, skin-side up, on a wire rack or plate to preserve the crispy skin.
  8. Make the Brown Butter: Wipe out the skillet if there are any burnt bits. Return the pan to medium heat. Add the 4 Tbsp of unsalted butter.
  9. Cook the Butter: As the butter melts, it will foam. Continue cooking, swirling occasionally. Cook until the foam subsides, brown specks (milk solids) form at the bottom, and a distinctly nutty aroma (like toasted hazelnuts) is emitted.
  10. Finish the Sauce: Immediately remove the pan from the heat to stop the cooking. Stir in the lemon juice, dill, parsley, and drained capers. Season the sauce lightly with salt and pepper.
  11. Serve: Place the resting steelhead fillets on plates (skin side up).
  12. Spoon the warm Lemon-Dill Brown Butter Sauce over and around the fish and serve immediately.