1steelhead trout fillet(scaled, skin on or off, about 2 lbs)
For the honey lemon sauce:
2Tbsphoney
2Tbsplemon juice(or lime juice)
2Tbspextra virgin olive oil
3Tbsplow sodium soy sauce
2TbspDijon mustard
1inchginger root(peeled and grated or thinly sliced)
2clovesgarlic(pressed, minced or thinly sliced)
1tspkosher salt(or sea salt)
1tspground pepper
1/4tspcayenne pepper
1Tbspfresh finely chopped parsley
1Tbspfresh finely chopped cilantro(or use another tablespoon of parsley)
2Tbspwhite wine(you can skip it if you don't any on hand, but I highly recommend adding it)
For the garnish:
2Tbspfresh finely chopped parsley(or cilantro, or a combination of both)
Instructions
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.