FNCE-Inspired Recipe!

This recipe was originally created by trio Sara Haas, RDN, Maya Feller, MS, RD and Rosanne Rust, MS, RDN as part of a special event we hosted at FNCE 2025 on behalf of California Walnuts and Riverence. Contestants were tasked with creating a dish using California walnuts, Riverence steelhead trout, quinoa and collard greens and three teams competed to create the most creative and delicious dish! This was the winning dish and for good reason!

Pan-Seared Steelhead Trout with Harissa Walnut Sauce

By Kristy Del Coro, MS, RD, LDN

Adapted from recipe by Sara Haas, RDN, Maya Feller, MS, RD and Rosanne Rust, MS, RDN

Serves 4

Steelhead trout cooks much like salmon—rich, tender, and quick to prepare—but it’s often a more sustainable choice and still a fantastic source of omega-3s. I like using Idaho-raised steelhead from Riverence, grown in land-based systems with clear spring water and no growth hormones or preventative antibiotics. Here it’s paired with a roasted pepper harissa walnut sauce, cauliflower, toasted walnuts (another excellent source of omega-3 fatty acids), quick-pickled collard greens, and crispy quinoa for a mix of heat, acidity, and crunch. Each component is simple on its own, but together they create a balanced, nutrient-rich plate that feels special without being complicated. Each component can be made in advance and combined before serving.

Ingredients:

For Roasted Pepper Walnut Sauce:

8 garlic cloves

2 Tbsp + 2 tsp extra virgin olive oil

2 red bell peppers

2 jalapeno peppers

1/2 cup California walnuts 

¼ cup fresh parsley leaves

2 Tbsp mild harissa paste

2 Tbsp olive oil

4 tsp lemon juice

1/2 tsp kosher salt

For Roasted Cauliflower:

1 medium head cauliflower

Olive oil

Salt and pepper

For Pickled Collard Greens:

1 small bunch (about 2 cups) collard greens, trimmed and sliced thin

2 Tbsp apple cider vinegar

1/2 medium shallot, thinly sliced

Pinch of salt

For Toasted Quinoa: 

½ cup uncooked quinoa

1/2 Tbsp unsalted butter

2 Tbsp finely chopped parsley

Toasted Walnuts:

1 cup California walnut halves

1 Tbsp unsalted butter

1 tsp granulated sugar

For the Trout:

2 Tbsp unsalted butter + 2 Tbsp olive oil

4 skin-on Riverence steelhead trout fillets (about 4 ounces each), patted dry

¼ cup all purpose flour 

Kosher salt and freshly ground black pepper

Make the Roasted Pepper Walnut Sauce:

Preheat the oven to 400F.  Wrap the garlic cloves in aluminum foil, drizzled with 2 teaspoons of olive oil.  Place on a small sheet tray and place the whole peppers on the same sheet tray.  Roast the garlic and peppers in the preheated oven for 30 minutes. Remove garlic and carefully open up the foil packet to cool.  When nicely charred, transfer the peppers to a bowl and cover tightly with plastic wrap to steam for 10 to 15 minutes.  Remove the skin, slice in half and remove the seeds. 

To make the sauce, combine the roasted garlic, roasted peppers, walnuts, 3 tablespoons water, parsley, harissa paste, olive oil, lemon juice and salt in a food processor and blend until smooth. Check seasoning and adjust as necessary. Leftover sauce can be stored in an airtight container in the refrigerator. 

Roast the Cauliflower: 

Remove the outer leaves from the cauliflower and cut in half.  Bring a pot of water to boil (enough water to completely submerge the cauliflower) with a generous pinch of salt; blanch the cauliflower halves for 2 to 3 minutes. Remove from the water with tongs and let drain. Slice into 2-inch “steaks".  Reserve pot of boiling water for blanching collards. 

When the cauliflower is drained, pat dry and brush olive oil on all sides. Season with pinch of salt and pepper. Meanwhile, preheat a baking sheet in the warm oven and then carefully place the blanched, oiled, cauliflower on the preheated baking sheet. Roast for 15-20 minutes until golden brown on both sides. 

Blanch and Pickle the Collards:

Bring the pot of water back to a boil and blanch the sliced collard greens for 30 seconds. Remove and shock in ice water. Drain and pat dry and toss with the apple cider vinegar, sliced shallot, and pinch of salt. Set aside. 

Toast the Quinoa:

In a medium skillet, add butter and heat on low to melt. Add quinoa and stir for about 5 to 10 minutes until it becomes aromatic and starts to brown.  Adjust heat to medium if necessary but stir frequently to prevent from burning. Remove from heat, toss with chopped parsley and set aside in a small bowl.  Wipe out the pan for toasting walnuts.

Toast the Walnuts:

Combine walnuts and butter in the medium skillet used for the quinoa and heat on low for about 5 to 7 minutes until walnuts start to become aromatic and darker in color.  Remove from heat and carefully toss with sugar while hot. Set aside.

Cook the fish: 

Add the butter and oil to a large skillet.  Heat over medium high until butter is melted. Carefully place the fish skin-side down, pressing gently with a spatula on the flesh side to prevent the fish from curling. Cook skin side down for about 5 to 7 minutes and then flip over and cook for another 2 min.  Serve immediately. 

To Serve:

Place about 2 or 3 tablespoons of roasted red pepper walnut sauce in the center of the plate and spread with the back of a spoon. Then place the roasted cauliflower and the collard greens side by side on top of the sauce and the fish on top of the collard greens.  Finish with a small handful of toasted walnuts and a few spoonfuls of the toasted quinoa sprinkled generously on top.