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Honey Lemon Steelhead Trout

Course: Main Courses - Fish & Seafood

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons White Wine
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Honey
  • 3 Tablespoons Light Soy Sauce
  • 1 Inch Ginger Grated
  • 2 Cloves Garlic Pressed
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 1/4 Teaspoon Cayenne Pepper Optional
  • 1 Tablespoon Cilantro Chopped
  • 1 Tablespoon Parsley Chopped, Plus Extra for Garnish
  • 1 2- Pound Steelhead Trout Fillet Skin Off

Instructions

  • In a small bowl, combine all ingredients except trout. Mix well to combine.
  • Trout fillet may be kept whole or portioned into single servings.
  • Place trout in a Ziploc bag and pour over sauce. Let marinate for at least an hour or up to 4 hours for best flavor.
  • Preheat oven to 450 degrees.
  • Place trout in a foil boat on a baking sheet. Pour sauce over trout and bake until fish is tender and flakes easily. approximately 10 minutes for a single portion or 15 to 20 for a whole fillet. Do not over cook.
  • During the last couple of minutes of cooking, remove fish from oven and set it to broil.
  • Broil fish on the second position from the top until lightly browned. Serve immediately.