Honey Balsamic Steelhead Trout blends slightly tart yet sweet flavors using balsamic vinegar, honey, brown sugar, lemon juice, and garlic, to create an incredible glazed trout. With this recipe, you can turn a good piece of Steelhead Trout into something great.
While in search of tasty but healthy dinner ideas, this Sheet Pan Honey Balsamic Steelhead Trout recipe was a perfect choice. Sheet pan dinners are very popular because they are simple to pull together and equate to a full meal in the end. One "sheet" is all you need.
How to make Honey Balsamic Steelhead Trout:
Seasoning the trout is the most important step. I keep the seasoning for this recipe fairly simple as to not overpower the dish. Sea salt, black pepper, and creole seasoning will do the trick.
To make the honey balsamic glaze, you'll combine honey, balsamic vinegar, lemon juice, white cooking wine (or white wine of your choice), brown sugar, and minced garlic. The sweeter ingredients help to balance out the tartness from the balsamic vinegar. The glaze forms naturally as these ingredients are combined.
Pour the glaze on the entire filet and outline the fish with fresh broccoli. You can certainly use other vegetables in place of broccoli, but make sure it can hold up to the oven temperatures.
Vegetables good for baking with this Honey Balsamic Steelhead Trout include Asparagus, Bell Peppers, Brussels Sprouts (halved), Butternut Squash, Baby Carrots, and Cauliflower.
You can also mix the broccoli in the sauce to give it a boost as well. There are a lot of benefits to eating this type of fish but the most important one for this dinner recipe will be the taste!
And if you’re looking for a few more seafood recipes, don’t miss my Creamy Tuscan Steelhead Trout, Creole Fish Etouffee, Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce, and Pan Seared Salmon with Succotash!Print