Easy Steelhead Trout Recipe (One Pan Orzo + Balls)

Close-up of sizzling fishballs in a pan. Flecks of herbs and spices are visible on the surface, and the background shows a hint of orzo pasta cooking alongside the meatballs.

Easy Steelhead Trout Recipe (One Pan Orzo + Balls)

This Easy Steelhead Trout Recipe (One Pan Orzo + Balls) is the ultimate recipe for those nights when you want something cozy and nourishing without the fuss. Everything comes together in one pan - tender steelhead trout with creamy orzo - creating a comforting meal packed with flavor and goodness, all while keeping cleanup to a minimum.

Course Main

Cuisine Greek-Inspired

Keyword trout

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 754kcal

Author Maria Koutsogiannis

Ingredients

For the trout balls

450-500 g (1 lb) trout, cubed (about 2 cups once cubed)
1/2 yellow onion
2 garlic cloves
1 1/2 tsp salt
3/4 tsp pepper
1/4 cup chopped green onions
zest of 1 lemon
1 egg
1 cup breadcrumbs
2 tbsp olive oil

For the orzo

Toppings

Instructions

Prepare the Steelhead Trout
Add onion and garlic to a food processor and pulse until finely chopped. Add salt, pepper, green onions and lemon zest and pulse again to combine.
Add cubed trout and pulse just a quick 6-8 times until the trout is just broken down into pea-sized pieces. Don't over pulse or it will become more like a paste.
Add the trout mixture to a bowl with the egg and breadcrumbs and gently mix together to combine. Scoop out 1 1/2 tbsp per trout ball and use your hands to form into balls (makes about 16-18 balls). Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
After 10 minutes remove the trout balls from the fridge. Add 2 tbsp olive oil to a frying pan over medium-high heat. When the pan is hot, add the trout balls and sear for 2 minutes per side for about 4-6 minutes total. Remove from the pan to a paper towel lined plate.
To make the orzo, keep the pan on medium heat. Add 2 tbsp butter to the pan. When melted add garlic, shallots, green onions, salt and pepper. Cook until fragrant, about 1-2 minutes.
Add white wine and cook for 1-2 minutes. Stir in the orzo and cook for another minute. Add in the chicken broth and cream, stir and bring to a simmer. Once simmering, add the trout balls back to the pan and keep at a simmer, stirring every few minutes, for 8-10 minutes with the lid mostly on until the orzo is cooked and most of the liquid is absorbed. Set aside off of the heat. *Note: If the orzo is not quite done to your liking, add 1/4-1/2 cup more chicken broth and continue to cook until the orzo is al dente*
Serve the creamy orzo with a few trout balls and topped with a drizzle of olive oil, squeeze of a lemon wedge and fresh minced chives.

Video

Notes

You can substitute the trout for salmon if that's what you have on hand.
If you like this recipe, you'll love our Delicious Salmon Balls

Nutrition