Baked Honey Lemon Steelhead Trout
Servings 4 servings
- 1 steelhead trout fillet (scaled, skin on or off, about 2 lbs)
For the honey lemon sauce:
- 2 Tbsp honey
- 2 Tbsp lemon juice (or lime juice)
- 2 Tbsp extra virgin olive oil
- 3 Tbsp low sodium soy sauce
- 2 Tbsp Dijon mustard
- 1 inch ginger root (peeled and grated or thinly sliced)
- 2 cloves garlic (pressed, minced or thinly sliced)
- 1 tsp kosher salt (or sea salt)
- 1 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1 Tbsp fresh finely chopped parsley
- 1 Tbsp fresh finely chopped cilantro (or use another tablespoon of parsley)
- 2 Tbsp white wine (you can skip it if you don't any on hand, but I highly recommend adding it)
For the garnish:
- 2 Tbsp fresh finely chopped parsley (or cilantro, or a combination of both)
In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
Preheat the oven to 450F.
Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
Serve with roasted vegetables, salad or rice.
Calories: 351kcal | Carbohydrates: 12g | Protein: 42g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 1132mg | Potassium: 42mg | Sugar: 9g | Vitamin A: 460IU | Vitamin C: 13.1mg | Calcium: 152mg | Iron: 1.9mg