Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
Slice your steelhead into equal portions.
Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add
fish to the (oven-safe) skillet. Set to the side.
Add honey, balsamic vinegar, lemon juice,
white wine, brown sugar, and minced garlic to the pan. Cook for 5
minutes on low heat, then slightly increase heat to medium and cook
until it begins to thicken for an additional 5 to 10 minutes if needed.
Remove from the heat and allow to cool for a few minutes.
Pour the honey balsamic glaze over the steelhead trout fillets in the skillet.
Toss your broccoli florets in olive oil and 1/2 tsp. salt.
Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.