Spicy Steelhead Trout

I’ve always loved salmon…but after trying steelhead trout at Timberline Lodge last summer…this fish has become my new fav!  Even my less-than-psyched-about-fish partner enjoys it.  There’s no fishy-ness, it’s wonderfully moist & oh so easy to make.  Put a uber-flavorful sauce on top of it & you have a great dinner.  Voila – I give you Spicy Steelhead Trout!

Serves 2

Ingredients

  • 8oz steelhead trout filet
  • salt & pepper
  • 1 T chili garlic sauce
  • 1 T soy sauce
  • 1 T sesame oil + more for oiling fish
  • 1 squirt of Sriracha, to taste
  • 1-2 cloves garlic, minced
  • Splash of rice vinegar

Preheat the oven to 425 deg.  Line a rimmed baking sheet with parchment paper.  Place trout on parchment & coat with sesame oil & salt & pepper.

In a small bowl, whisk together the chili garlic sauce, soy sauce, 1 T sesame oil, Sriracha, garlic & rice vinegar.  Pour over trout & distribute evenly.

Bake for 18-22 min or until the fish is 140 deg.  Serve immediately.  Yum-O!

Recipe adapted from Sweet Chili Sriracha Steelhead Trout – Zen & Spice (zenandspice.com).

For more oily fish recipes, try these:

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