Lemon-Garlic Butter Poached Steelhead with Swiss Chard & Toasted Pine Nuts
Delicately poached steelhead melts in a luxurious lemon-garlic butter sauce, nestled over tender Swiss chard and finished with golden toasted pine nuts for the perfect crunch. Bright citrus, silky butter, and fresh greens come together in a dish that feels both indulgent and beautifully light.
Ingredients
- 2 steelhead fillets (about 5–6 oz each), skin on or off
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, lightly crushed
- Zest of ½ lemon
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 large bunch Swiss chard (green, red, or rainbow)
- 1 clove garlic, thinly sliced
- 2 tablespoons olive oil or butter
- Salt, to taste
- 2 tablespoons pine nuts, toasted
Instructions
Add pine nuts to a dry skillet over medium heat and toast, stirring frequently, until golden and fragrant (2–3 minutes). Remove immediately and set aside.
Separate chard stems from leaves. Slice stems thinly; roughly chop leaves.
Heat olive oil (or butter) in a wide pan over medium heat. Add garlic and cook just until fragrant (about 30 seconds). Add chard stems first; cook 2–3 minutes until tender. Add leaves and a pinch of salt; cook until just wilted. Keep warm on low heat.
In a shallow skillet, melt butter with olive oil over low heat. Add crushed garlic and lemon zest; warm gently (do not brown). Season steelhead lightly with salt and pepper. Place fish in the pan, spooning butter over the top. Poach gently for 6–10 minutes, depending on thickness, until just opaque and tender. Add lemon juice during the last minute and baste again. Remove garlic cloves and discard.
To finish, spoon Swiss chard onto plates and place steelhead on top. Drizzle with lemon-butter sauce from the pan and sprinkle with parsley and toasted pine nuts. Finish with black pepper and a pinch of flaky salt if desired.
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