Description
Sweet maple, garlic, and buttery steelhead trout cooked in minutes. Flavorful and simple enough for weeknight dinners yet fancy enough for guests.
Ingredients
Units
Scale
- 1/4 cup butter
- 2 garlic cloves, minced
- 2 Tbsp maple syrup
- 2 Tbsp brown sugar
- 2 Tbsp rice vinegar or red wine vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp soy sauce
- ±2 pounds steelhead trout fillet
Instructions
- Melt 1/4 cup butter in a small saucepan over low heat.
- Whisk in 2 minced garlic cloves, 2 Tbsp maple syrup, 2 Tbsp brown sugar, 2 Tbsp rice vinegar (or red wine vinegar), 2 Tbsp Dijon mustard, and 2 Tbsp soy sauce until smooth. Taste it, and feel free to tweak a little if you want it sweeter or tangier.
- Place the steelhead trout (±2 pounds) in the center of a rectangle of foil.
- Pour the glaze all over the fish. Fold the foil into a packet around the fish so it’s snug but not squashed.
- Preheat the oven to 400⁰F (200⁰C). Place the foil packet on a baking tray.
- Bake for 10 minutes + 10 minutes for each inch of thickness (so a 1-inch-thick fillet bakes 20 minutes, a 1.5-inch fillet 25 minutes).
- If you’ve got time, let the fish marinate in the glaze for an hour before baking; it’s not necessary, but it amps up the flavor.
- You can also cook this on the grill. Use a foil packet, skin side up first.
- Once cooked, the fish will fall apart, but the skin helps you lift it out easily. Avoid cooking over direct heat unless you like dry, rubbery fish.
- Carefully open the packet, spoon extra glaze over the fish, and enjoy immediately.
- Perfect with simple sides like roasted veggies, rice, or a green salad.
Notes
Created, prepared, tried, and tested Valerie
