Steelhead Trout with Lemon Zucchini Pickle

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Skill Level
Preparation Time 15 minutes Total Time 40 minutes
Servings 4 Cost Per Serving $4.75
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Image of a jar of Steelhead Trout with Lemon Zucchini Pickle


Steelhead Trout
1 kgSteelhead Trout, cut into 4 fillets
1Lemon, sliced
1 LWater
2 tbspPickling Salt
2 tbspBrown Sugar
1 cupIce
To tasteSea Salt and Freshly Ground Black Pepper
Lemon Zucchini Pickle
2Medium Zucchini, thinly sliced
1Lemon Peel or Lemon, thinly sliced
1Small White Onion, thinly sliced
1 cupWater
1 cupWhite Vinegar
1/2 cupChampagne Vinegar or Rice Wine Vinegar
1 tsp eachMustard Seed, Dill Seed
1/2 tspTurmeric
1 tspKosher Salt
1/2 cupBrown Sugar
1/2 cupDill, roughly chopped


  1. ​For the zucchini pickle, add the water, vinegars, spices, brown sugar and salt to a medium sauce pot and bring to a boil. Reduce heat to medium low and simmer for about 10 minutes.
  2. Add the zucchini, lemon peel, white onion, and dill to a sanitized mason jar.
  3. Pour brine into the jar, leaving about ½ inch of space at the top, and seal. Allow to cool at room temperature before refrigerating.
  4. For the trout, prepare the cold water brine by mixing the water, salt, brown sugar, lemon slices, and ice. Submerge the trout in the brine and refrigerate for at least 15 minutes or overnight.
  5. Sear the fish in a saute pan over medium high heat, or on a grill, for about 3 to 4 minutes per side until cooked through.
  6. Serve with a spoonful of the zucchini pickle.


  • ​Zucchini is rich in plant nutrients such as lutein and zeaxanthin. These antioxidants work to keep your immune system strong, protecting you from illness and preventing free radical damage that can lead to chronic diseases such as heart disease and cancer. 
  • Zucchini is also an excellent source of antioxidant vitamins and minerals such as vitamin C and manganese, and a good source of vitamin A. Vitamin C helps boost the immune system and is needed to form collagen, a protein required for healthy bones and skin. Manganese is needed to form and maintain strong bones and for blood clotting. It is also essential for healthy brain and nerve function. Vitamin A helps prevent macular degeneration, the decline of eyesight due to aging.
  • Vinegar can reduce the blood sugar response (glycemic index) to a meal because the acid slows down the digestion and absorption of carbohydrates. Eating foods with a low glycemic index can reduce the risk of developing diabetes, and can help you control diabetes if you already have it.