Steelhead with Fennel Red Wine Sauce Recipe

Name: Steelhead with Fennel Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 1/2 whole Red Cabbage Shredded; 1/2 cups Yellow Onion, Thinly Sliced; 4 pieces Steelhead Steaks, 1/4 To 1/3 Lb. Each; 4 Tablespoons Water, Divided; 2 Tablespoons Sugar; 2 Tablespoons Balsamic Vinegar; 1/4 cups Finely Chopped Shallots; 1/2 cups Red Wine; 1 cup Low Salt Chicken Stock; 2 teaspoons Cornstarch; 1/4 teaspoons White Pepper; Kosher Salt And Black Pepper To Taste; 1 pinch Fennel Seeds; 1/2 teaspoons Butter

Servings: persons

2 Tablespoons Olive Oil, Divided
1/2 whole Red Cabbage Shredded
1/2 cups Yellow Onion, Thinly Sliced
4 pieces Steelhead Steaks, 1/4 To 1/3 Lb. Each
4 Tablespoons Water, Divided
2 Tablespoons Sugar
2 Tablespoons Balsamic Vinegar
1/4 cups Finely Chopped Shallots
1/2 cups Red Wine
1 cup Low Salt Chicken Stock
2 teaspoons Cornstarch
1/4 teaspoons White Pepper
Kosher Salt And Black Pepper To Taste
1 pinch Fennel Seeds
1/2 teaspoons Butter

1
1.
2
In 1 tablespoon of olive oil, saute cabbage and onions in a large pan for 10-12 minutes until fully wilted.
3
Salt and pepper to taste.
4
Keep warm until plating.
5
2.
6
Prepare sauce (see below), and then keep warm over very low heat.
7
3.
8
Steelhead steaks should be of even thickness for consistent cooking.
9
Pan-sear steelhead in scant olive oil, cooking 3-4 minutes on each side, starting with skin side up.
10
4.
11
Plate cabbage and onions, place fish on top, spoon sauce over to taste.
12
Sauce:
13
1.
14
Boil 2 tablespoons water and the sugar until golden caramel colored and syrupy, about 6 minutes.
15
2.
16
Remove saucepan from heat and add the balsamic vinegar; stir to blend.
17
Turn down heat to low and stir to dissolve thickened syrup.
18
Add shallots, continue stirring.
19
3.
20
Add wine and return to a boil.
21
Cook 8-10 minutes to reduce to by half.
22
4.
23
Add chicken stock, return to boil.
24
Cook to reduce to about 1 cup.
25
Lower heat.
26
5.
27
Combine corn starch and remaining 2 tablespoons water, add to the sauce and whisk over medium heat until sauce is thickened.
28
Lower heat to simmer.
29
6.
30
Taste.
31
Add white and black peppers, kosher salt, a pinch of fennel seeds, and butter.
32
Simmer 10 minutes.
33
7.
34
Serve over fish and cabbage.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 1/2 whole Red Cabbage Shredded, 1/2 cups Yellow Onion, Thinly Sliced, 4 pieces Steelhead Steaks, 1/4 To 1/3 Lb. Each, and more.

Yes, Steelhead with Fennel Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steelhead with Fennel Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions