Roast Steelhead with Citrus & Olives over Saffron Risotto

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Welcome to the party! Today’s recipe is part of November’s Kitchen Play Progressive Party – a fun, new series where once a month, six bloggers are assigned a course and tasked with using a featured product to create an original recipe. This month’s sponsor isLindsay Olives and I’m serving up a delicious entrée of steelhead trout roasted with rosemary, orange, and olives over saffron risotto.

When the folks over at Lindsay asked which olives I would be interested in trying out, I was immediately drawn to their Naturals line, which are processed without artificial colors, preservatives, or other yucky stuff. These olives are pretty much as simple as you can get – the only ingredients listed on the can are olives, water, and salt! The olives themselves are meaty and buttery, with a smooth flavor that lends itself well to cooking.

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I knew that I wanted to do something different with these olives than a typical tapenade and that I wanted them to be featured prominently in the entrée that I created. Since I loved the braised olives in Sally Bee’s Moroccan Chicken, I wanted to try another preparation in which the olives were served warm. I decided to keep things simple by roasting them along with a few other ingredients and serving it over risotto (my motto: when all else fails, make risotto) and I couldn’t have been happier with how this entrée turned out. Roasting the olives brought out their natural sweetness, and they paired perfectly with the fatty fish and bright citrus. This is a dish that I would happily serve to dinner guests (real or virtual) and that I look forward to making again!

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Roast Steelhead with Citrus & Olives over Saffron Risotto

2- 6 oz Steelhead Trout Filets (you can substitute Salmon)

Zest and Juice from 1 Orange

2 sprigs fresh Rosemary

1 cup Lindsay Naturals Green Ripe Olives, rinsed

Salt and Pepper

Saffron Risotto (see below)

Preheat oven to 400.

Rub the orange zest into the fish. Place the rosemary in the bottom of a cast iron pan or baking dish. Lay the trout, skin-side down, over the rosemary. Add the olives around the salmon. Pour the juice over the salmon and olives.

Roast for 10 minutes, or until the fish is cooked to medium. Season with salt and pepper.

Discard rosemary and serve over saffron risotto.

Serves 2.



Saffron Risotto

4 cups Chicken Stock

2 pinches Saffron

1 Tbs Olive Oil

1 Onion, diced

1 clove garlic, minced

1 cup Arborio Rice

1 cup white wine

Add the stock and saffron to a small saucepan set over medium heat. Bring to a simmer, then reduce heat to low.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft and fragrant.

Add the rice and cook, stirring frequently, until it becomes translucent with a small white dot in the center of each grain.

Add the wine.  Cook, stirring constantly, until the wine cooks off and the pan is almost dry. Reduce the heat to medium-low.

Ladle in 1 cup of the chicken stock. Cook, stirring constantly, until the liquid is almost absorbed. Repeat this process, adding a half cup of stock at a time, until the rice is creamy and soft.

Serves 2.


Want a chance to win $100?

For each course from the Progressive Party that you recreate at home, you’ll be entered for a chance to win. (That means up to six entries!) Pop on over the Kitchen Play for the details!


  1. A very nice entrée with well-balanced flavors. I really like the combo of the olives with orange juice, saffron and rosemary. I’m sure they interact very well with the fish.

  2. Awesome looking entree! The fish sounds divine with the olives and the orange. Lovely presentation as well :o)

  3. Love that motto. I have pretty much the same one, except mine also includes polenta. Man do I love polenta.

    This trout looks like it’s prepared beautifully and the olives definitely shine!

  4. I love steelhead trout and I’m so glad to see someone else does too. Your photos are gorgeous.

  5. My husband has a steelhead in the freezer waiting to be cooked up soon. This looks wonderful!

  6. I love your site, and the way you incorporate nutrition in your food. I have never visited your old site, but I think your new one looks great!

  7. wow this looks amazing love fish :-)

  8. This is my type of meal! Very delicious!

  9. I sure hope you will post more salmon recipes. I have been reading about all the benefits of eating salmon — especially for pregnant moms. I this at and I found it very interesting but thought I should ask and see what your take is on this. Here is the quote:

    Most women do not ingest sufficient amounts of DHA during pregnancy. “[T]he fetal body and the infant body (for at least the first three months of life) are incapable of synthesizing sufficient DHA to satisfy their needs for optimal brain development. Thus, it is imperative for women to ingest preformed DHA prior to becoming pregnant, during pregnancy and during their child’s first three months of life (assuming they are breast-feeding) in order to provide their children with the best opportunity to achieve ideal brain development and function. . . . [M]ost women do not ingest sufficient amounts of DHA and there is no way to compensate once this critical time period have elapsed. Feeding the child DHA does not substantially affect brain development to the degree possible during pregnancy and the first three months of life.” (James P Meschino, DC, MS, “Essential Fats for Child Brain Development,” Dynamic Chiropractic, December 2, 2008)

    Any salmon dishes you come up with would be much appreciated as I am trying to up my DHA intake.

  10. Nancy,
    Very interesting information on DHA. Thank you for posting it.

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