Steelhead is one of my favorite types of fish. I like trout generally, and this fish is as smooth as salmon nigiri. I pan cooked this in garlic, oil, S&P, and dried herbs (basil, bay leaf, rosemary). The broccoli (stems and flowers) is steamed beforehand, then added to the pot after the fish has cooked and been removed. Using vegetable stock, milk, and flour, I created a sauce with the broccoli to pour over pasta.
The steamed broccoli, after additional cooking in the sauce, broke down enough to create texture. When using broccoli stems for additional bulk, remember to peel the outside (tougher) layer off!