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: