Pan Seared Steelhead Trout with bacon & herb crusted squash and sautéed chanterelles

Sustainably-farmed at Lois Lake, BC – this steelhead trout contains more robust, full flavours and has a firmer texture than the more commonly eaten rainbow trout. If you’re looking for the perfect holiday dish that can take centre stage – look no further! Perfectly flaky, moist, and juicy, Brian at Seafood City shows us how a quick and simple recipe can demand attention at the dinner table. Serves 4 Suggested wine pairing: Chablis grand vin de bourgogne 2012


Salt and freshly ground black pepper (The Grainry)
1/2 cup (125ml) extra virgin olive oil, divided (Zara’s Deli or L’Epicerie)
4 – 6 oz (180g) pieces of steelhead trout (Seafood City or Longliner Seafoods)
1 tsp (5ml) chopped dill (All produce vendors)
Bacon & herb-crusted squash with sautéed chanterelles
1/2 medium sized butternut squash (All produce vendors)
1/3 cup (80ml) finely grated Parmesan cheese (Benton Brothers)
1/4 cup (60ml) panko bread crumbs (The Grainry)
2 strips of bacon, cooked and finely chopped (Tenderland Meats)
3 tbsp (45ml) finely chopped parsley (All produce vendors)
1 tsp (5ml) finely chopped thyme (All produce vendors)
1 tsp (5ml) finely chopped chives (All produce vendors)
2 garlic cloves, minced, divided (All produce vendors)
1/2 cup (125ml) extra virgin olive oil, divided (Zara’s Deli or L’Epicerie)
1 tbsp (15ml) unsalted butter (The Milkman)
1 shallot, trimmed and diced (All produce vendors)
2 cups (500ml) chanterelle mushrooms, cleaned and cut in half (All produce vendors)
1/3 cup (80ml) dry white wine (Liberty Wine Merchants)


Preheat oven to 375°F (190°C). Line a baking tray with parchment paper and set aside.
Scoop out seeds from butternut squash and cut into 1/2 inch (1cm) crescents. Arrange in a single layer on prepared baking tray.
In a small bowl, stir together cheese, panko, bacon, parsley, thyme, chives, 1 minced garlic clove, small pinch of salt, and a generous pinch of pepper.
Brush squash slices generously with half the olive oil and sprinkle with crust mixture. Bake until squash is tender, about 30 minutes.
Meanwhile, in a large frying pan, warm 2 tbsp (30ml) olive oil over medium high heat. Season trout pieces generously with salt and pepper. When oil just begins to start smoking, carefully place trout, skin side down, into pan. Cook for about 2 minutes before turning over, reduce heat to medium, and cook for an additional 2 minutes or until desired doneness is achieved. Transfer to a plate and keep warm while preparing the mushrooms.
Wipe out frying pan and add remaining 2 tbsp (30ml) olive oil and butter before placing over medium heat. Once butter has melted, sauté shallots and remaining minced garlic clove until shallots are translucent. Add chanterelles along with a pinch of salt and sauté until lightly browned and warmed through. Pour in wine and continue cooking, stirring constantly, until reduced by half, about 1 minute.
To serve, divide baked squash among serving plates. Top with a piece of steelhead trout and spoon sautéed chanterelles over fish. Garnish with a drizzle of pan sauce and sprinkle of dill. Serve immediately.

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