Description
Honey Balsamic Steelhead Trout blends slightly tart & sweet flavors to create an lightly glazed trout. Pair with roasted broccoli.
Ingredients
Units
Scale
- 2 lb. Steelhead Trout Filet
- 1/4 cup Honey
- 1/4 cup Brown Sugar
- 1/2 cup Balsamic Vinegar
- 1 tbsp. White Wine
- 1 tbsp. Minced Garlic
- 1 tsp. Lemon Juice
- 1 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/4 tsp. Creole Seasoning
- 1 lb. Broccoli Florets
- 1 tbsp. Olive Oil
- 1/4 tsp. Oregano
Instructions
- Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
- Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
- Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
- Pour the honey balsamic glaze over the steelhead trout fillets in the skillet.
- Toss your broccoli florets in olive oil and 1/2 tsp. salt.
- Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.
- Bake for 10 minutes.
Notes
You can substitute white cooking wine for the dry white wine in this recipe.
You can cook your broccoli on a separate baking sheet (paid link) as well. They can bake at the same temperature for the same amount of time.
If you like your broccoli more tender, you can roast your broccoli separately for 15 to 20 minutes. This way, you can make sure your fish is cooked perfectly while allowing your broccoli to cook a bit longer if you choose.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 431
- Sugar: 28g
- Sodium: 732mg
- Fat: 15.4g
- Carbohydrates: 35.1g
- Fiber: 3.1g
- Protein: 68.3g
- Cholesterol: 168mg