If you are looking for an awesome steelhead trout recipe – look no further. This recipe is so good that you will be making it again and again, I guarantee it. What I like the most about this recipe is the sauce – garlicky, sweet and savory, pleasantly bright and perfectly balanced. And you don’t just slap the sauce on and bake the fish, no, you let the trout fillet marinate in it for a few hours and absorb the tasty juices. This makes the fish flavored inside out, and taste many times better as you eat it.
I recently posted a recipe for broiled steelhead trout with cherry tomato and shallot relish where a lot of flavor comes from the relish to make a balanced and complete dish. In this recipe, all the flavor is contained within the fish itself and no additional sauces are needed.
The honey garlic steelhead trout recipe ingredients
The ingredient list for this recipe is slightly longer than those in the nowadays popular 3-ingredient or 5-ingredient recipes but all of the ingredients here are simple and should be readily available in most kitchens. You can substitute fresh ginger root, parsley and cilantro for dried ones but trust me, fresh herbs and root make this dish so much more flavorful. Fish really benefits from fresh herbs.
Side dishes for this baked trout
I often get questions about what side dish to serve with the recipes I post here, so I thought I’d answer that question pro-actively here. White or brown rice goes very well with this trout recipe. Since the fish and the sauce has enough oil in them, plain or lightly seasoned rice would be sufficient.
My personal favorite side dish to serve with this trout is roasted vegetables, you can find the recipe here. I was tempted to make this a one pan or, rather, a one sheet dish, together with the roasted vegetables, but it’s just an opportunity to mess things up. Both require different baking times and overcrowding would lead to less then optimal roasting and browning so I kept the two separate.
You will need to two large baking sheets. First roast the vegetables for about 30 minutes, until perfectly caramelized and cooked through. Then bake the trout. I haven’t tried this, but you can roast the veggies for about 10 -15 minutes on the top rack, then move them down and let the trout bake in the top rack until done. Not sure if the moisture from the vegetables would impact browning of the fish, but I imagine it would. Anyway, baking the two separately is optimal.
Baked Honey Garlic Steelhead Trout Recipe
- 1 steelhead trout fillet (scaled, skin on or off, about 2 lbs)
For the honey garlic sauce:
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice (or lime juice)
- 3 Tbsp low sodium soy sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 inch ginger root (peeled and grated or thinly sliced)
- 2 cloves garlic (pressed, minced or thinly sliced)
- 1 tsp kosher salt (or sea salt)
- 1 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1 Tbsp fresh finely chopped parsley
- 1 Tbsp fresh finely chopped cilantro (or use another tablespoon of parsley)
- 2 Tbsp white wine (you can skip it if you don't any on hand, but I highly recommend adding it)
For the garnish:
- 2 Tbsp fresh finely chopped parsley (or cilantro, or a combination of both)
In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
Preheat the oven to 450F.
Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily.
Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
Serve with roasted vegetables, salad or rice.
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