Honey Balsamic Steelhead Trout blends slightly tart yet sweet flavors using balsamic vinegar, honey, brown sugar, lemon juice, and garlic to create an incredible, lightly glazed trout. Pair it with roasted broccoli, and you have yourself a complete meal.
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!
While searching for tasty but healthy dinner ideas, this glazed steelhead trout recipe was a perfect choice. Simple meals like this are on constant rotation in my home. They are easy to pull together and equate to a fulfilling meal in the end.
Another great thing about this recipe is can be easily converted into a sheet pan meal. Grab a baking sheet and line your broccoli around the trout as it’s cooking. It’s an all in one meal you’ll enjoy time and time again.
Ingredients you’ll need:
- The steelhead trout filet is the main focus of this recipe. I grab a fresh whole filet from my local grocer. Frequently mistaken for salmon, steelhead trout is also bright orange-pink flesh but is thinner, milder, and cooks slightly faster than salmon. It’s a cross between salmon and trout.
- The trout is seasoned simply with Himalayan sea salt, black pepper, and Creole seasoning.
- The honey balsamic glaze is my favorite part of this dish. A combination of raw honey, light brown sugar, balsamic vinegar, white wine (you can also use white cooking wine), minced garlic, and lemon juice turn a good piece of fish into a great one.
- The broccoli florets are tossed in olive oil before baking and seasoned with Himalayan sea salt.
- And to finish, oregano is sprinkled on top of it all.
How to make Honey Balsamic Steelhead Trout:
- Seasoning the trout is the most important step. I kept the seasoning for this recipe fairly simple so it wouldn’t 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 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 each 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. You can also mix the broccoli in the sauce to give it a boost as well.
What other vegetables could I serve?
Vegetables good for baking that would be great as a side include asparagus, brussels sprouts (halved), butternut squash, baby carrots, and cauliflower.
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!Print