# Crisp-Skinned Steelhead Trout with Preserved-Lemon Herbs, Dukkah Asparagus and Tahina Sweet Potatoes > Crisp steelhead skin meets a generous tumble of mint, parsley and salty preserved lemon. Roasted asparagus and soft orange sweet potatoes share a crunchy dukkah finish, with thick, lemony tahina bringing the whole early-spring plate together. - URL: https://www.chezjk.com/recipes/pan-seared-steelhead-with-preserved-lemon-herb-salad-roasted-asparagus-with-dukk - Author: Jonathan Katzman - Cooked and photographed: 2020-03-18 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, pescatarian ![Crisp-Skinned Steelhead Trout with Preserved-Lemon Herbs, Dukkah Asparagus and Tahina Sweet Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F1ceb2a603948e135.jpg) ## Crisp-Skinned Steelhead Trout Dry skin, steady pan contact and a mostly skin-side cook build a crisp crust without drying the flesh. ### Ingredients - 4 fillets skin-on steelhead trout, 5–6 oz each, scaled and pin bones removed - 1½ tbsp ghee - ¾ tsp kosher salt, or to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Pat the trout very dry, especially the skin. Keep uncovered in the refrigerator while preparing the other components, then season just before cooking. 2. Heat a large heavy skillet over medium-high heat. Add the ghee; when shimmering, lay the fish skin-side down, working in batches if needed. 3. Press gently with a fish spatula for the first 20–30 seconds to keep the skin flat. Reduce to medium and cook for 5–7 minutes, until the skin is crisp, releases readily and the flesh is opaque about three-quarters of the way up. 4. Turn and cook for 1–3 minutes more, depending on thickness. For fully cooked fish, bring the thickest part to 145°F; if removing at 140–142°F, verify that carryover cooking reaches 145°F. 5. Transfer skin-side up to warm plates and add the herb relish immediately before serving. ### Notes - Avoid crowding the skillet: trapped steam softens the skin. A second skillet is useful for four large fillets. ## Mint, Parsley and Preserved-Lemon Relish Coarsely chopped herbs keep their fresh texture, while preserved lemon cuts through the richness of the trout. ### Ingredients - ¾ cup loosely packed flat-leaf parsley leaves and tender stems - ½ cup loosely packed mint leaves - 2 tbsp finely chopped preserved-lemon rind, rinsed if very salty - 2 tbsp extra-virgin olive oil - 1 tbsp fresh lemon juice, plus more to taste - 1 pinch freshly ground black pepper ### Instructions 1. Coarsely chop the parsley and mint with a sharp knife. 2. Just before serving, toss with the preserved lemon, olive oil, lemon juice and pepper. 3. Taste before adding any salt; the preserved lemon should provide most or all of it. ### Notes - Keep the mixture leafy and spoonable rather than blending it into a smooth sauce. ## Roasted Asparagus with Dukkah A hot oven blisters the asparagus while keeping the centers juicy. Dukkah adds toasted crunch after roasting rather than scorching in the oven. ### Ingredients - 1½ lb medium-thick asparagus, woody ends trimmed - 1½ tbsp extra-virgin olive oil - ½ tsp kosher salt, or to taste - ¼ tsp freshly ground black pepper - 2 tsp fresh lemon juice - 6 tbsp Coarse Nut-and-Seed Dukkah, from component below ### Instructions 1. Heat the oven to 425°F. Toss the asparagus with olive oil, salt and pepper on a rimmed baking sheet and spread in one layer. 2. Roast for 10–15 minutes, turning once, until bright green with browned patches and just tender when pierced. Start checking thin spears earlier. 3. Toss with lemon juice and transfer to plates. Scatter with dukkah immediately before serving. ## Roasted Sweet Potato Halves Whole roasting concentrates the sweet potatoes' flavor and keeps their flesh moist. Splitting them at the end creates a soft surface for the tahina and dukkah. ### Ingredients - 2 medium-large orange-fleshed sweet potatoes, about 10–12 oz each - 2 tsp extra-virgin olive oil - ¼ tsp kosher salt, or to taste - Lemony Tahina Sauce, from component below - 6 tbsp Coarse Nut-and-Seed Dukkah, from component below ### Instructions 1. Heat the oven to 425°F. Scrub and dry the sweet potatoes, prick each a few times and rub with the olive oil. 2. Place on a lined baking sheet and roast for 45–65 minutes, until a knife slides through the thickest part without resistance and the skins have loosened. 3. Rest for 5 minutes, then split lengthwise into four halves. Lightly fluff the exposed flesh with a fork and season with salt. 4. Spoon tahina sauce along the center of each half and finish with dukkah just before serving. ### Notes - Sweet potatoes can wait in a warm place for 15–20 minutes while the asparagus and trout finish. ## Coarse Nut-and-Seed Dukkah Separately toasting the nuts and seeds gives each the right roast. A coarse crush leaves distinct crunchy pieces rather than a sandy powder. ### Ingredients - ¼ cup raw hazelnuts - ¼ cup shelled unsalted pistachios - 3 tbsp sesame seeds - 1 tbsp coriander seeds - 1 tsp cumin seeds - 1 tsp fennel seeds - ½ tsp flaky sea salt, crushed, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Toast the hazelnuts in a dry skillet over medium-low heat for 5–7 minutes, stirring frequently, until fragrant. Transfer to a towel, cool slightly and rub away loose skins. 2. Toast the pistachios in the same skillet for 2–3 minutes, then transfer to a plate. Toast the sesame seeds for 2–3 minutes until pale golden and set aside. 3. Toast the coriander, cumin and fennel together for 1–2 minutes, until fragrant. Let everything cool completely. 4. Coarsely crush the spices in a mortar. Chop or lightly pound the nuts, keeping some pea-sized pieces, then combine with the spices, sesame, salt and pepper. 5. Use about ¾ cup across the asparagus and sweet potatoes; reserve any extra. ### Notes - Cool fully before storing so residual heat does not create condensation and soften the mixture. ## Lemony Tahina Sauce Lemon balances the sweet potato, while cold water turns dense sesame paste into a creamy sauce without dairy. ### Ingredients - ⅓ cup well-stirred tahini - 2 tbsp fresh lemon juice - ¼ tsp fine sea salt, or to taste - 3–5 tbsp cold water ### Instructions 1. Whisk the tahini with the lemon juice and salt; it will initially tighten. 2. Whisk in cold water a tablespoon at a time until pale, smooth and thick enough to hold a soft ribbon. 3. Taste and adjust the lemon and salt. Keep slightly thicker than a salad dressing so it sits on the sweet potato. ### Notes - Tahini varies in thickness. If the sauce stiffens while standing, whisk in another teaspoon or two of water. ## Overall Timing / Workflow The sweet potatoes set the schedule; the sauces and dukkah fit into their roasting time, leaving only asparagus and fish for the final stretch. ### Instructions 1. 0:00 — Heat the oven to 425°F and start the whole sweet potatoes. 2. 0:10 — Make the dukkah and let it cool. Whisk the tahina sauce, trim the asparagus and prepare the preserved lemon and herbs, keeping the herbs undressed. 3. 0:35 — Dry the trout thoroughly and ready the skillet and warm serving plates. 4. 0:45 onward — Check the sweet potatoes. Once nearly tender, put the asparagus in the oven on a separate sheet. Remove the potatoes when soft and let them rest. 5. During the asparagus roasting time, sear the trout. Split the sweet potatoes and adjust the tahina consistency. 6. Finish the herb relish, dress the asparagus and plate everything immediately, adding dukkah last. ## Plating Keeping the components side by side preserves the trout's crisp skin and makes the shared dukkah finish visually connect the vegetables. ### Instructions 1. Place a trout fillet skin-side up along one side of each warm plate. 2. Arrange asparagus in a loose bundle beside the fish and set a sweet-potato half alongside it. 3. Spoon a generous stripe of herb relish over the trout, leaving some crisp skin exposed. 4. Top the sweet potato with tahina, then scatter dukkah generously over the sweet potato and asparagus. Serve immediately. ## Leftover Path Separate storage protects the crunchy garnish and lets the cooked vegetables and fish become an easy second meal without overcooking them. ### Instructions 1. Refrigerate fish and vegetables in separate airtight containers within 2 hours. Use the fish within 2 days and the vegetables within 3–4 days. 2. Refrigerate tahina sauce for up to 4 days and herb relish for up to 2 days. Store fully cooled dukkah airtight in a cool place for up to 2 weeks, or refrigerate longer. 3. For a warm meal, reheat sweet potatoes covered at 350°F until hot, adding asparagus near the end. Reheat fish separately and gently until 165°F, or serve the properly chilled fish cold. 4. For a cold lunch, flake the trout over chopped asparagus and sweet potato, loosen the tahina with water and lemon, and add herbs and dukkah just before eating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.