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Creamy Tuscan Steelhead Trout

Creamy Tuscan Steelhead Trout

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5 from 2 reviews

  • Author: Eric Jones
  • Total Time: 25 minutes
  • Yield: 5 1x


Creamy Tuscan Steelhead Trout made with pan-fried fish and a creamy and flavorful sauce filled with fresh spinach and sundried tomatoes.


Units Scale

For the Fish:

  • 2 lb Steelhead Trout Fish Filet
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/4 tsp Himalayan Salt

For the Sauce:

  • 2 1/4 cup Heavy Whipping Cream
  • 1 cup Sun Dried Tomatoes
  • 8 oz Fresh Spinach
  • 3/4 cup Grated Parmesan Cheese
  • 3 tbsp Minced Garlic
  • 3 tbsp Butter
  • 2 tsp Coconut Flour
  • 1/2 tsp Ground Thyme
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 1/2 tsp Black Pepper


  1. Begin by cutting your fish into equal 4 inch filets. Season with fish seasonings.
  2. Pre-heat cooking pan to medium heat. Add cooking oil. Pan sear your fish fillets for 4 minutes skin side up and 3 additional minutes on the skin side. Remove from heat.
  3. Remove access oil from pan and add butter, minced garlic and flour then stir. Add whipping cream, sun dried tomatoes, spinach, and sauce seasonings. Stir while lowering the heat to medium/low.
  4. Allow the sauce to cook for 5 minutes. Add Parmesan cheese and stir.
  5. Lower heat to simmer and place cooked fish back into the pan. Cover with sauce.


This is a saucy dish, so you can serve this recipe alone or over a bed of pasta or rice.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Fish
  • Method: Pan-fried
  • Cuisine: French


  • Calories: 569
  • Sodium: 514mg
  • Fat: 44.3g
  • Carbohydrates: 11.6g
  • Protein: 35.3g
  • Cholesterol: 171mg