Cook Riverence steelhead trout from frozen in about 10 minutes.
Cook
Add oil to a pan (cast iron is best, but any will do) and heat over high. Place a frozen fillet skin-side down in the hot pan — no thawing necessary. Brush olive oil on the flesh side of the fillet and sprinkle with salt, pepper, and smoked paprika.
Cover with a lid or splatter screen and cook for 5 minutes. Uncover, flip the fillet flesh side down, cover again, and cook another 5 minutes. Flip back to skin-side down for the final minute.
Doneness
The fillet is done when it reaches an internal temperature of 145°F or flakes easily with a fork — slightly firm to the touch, not overly well done.
Tip
For an extra punch of flavor, drizzle and simmer Ginger Sesame marinade over the flesh side at the end of cooking.
