Easy Steelhead Trout Recipe (One Pan Orzo + Balls)

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.