![]() ![]() How to make Honey Balsamic Steelhead Trout: And to finish, oregano is sprinkled on top of it all.The broccoli florets are tossed in olive oil before baking and seasoned with Himalayan sea salt.A combination of raw honey, light brown sugar, balsamic vinegar, white wine (you can also use white cooking wine), minced garlic, and lemon juice turn a good piece of fish into a great one. The honey balsamic glaze is my favorite part of this dish.The trout is seasoned simply with Himalayan sea salt, black pepper, and Creole seasoning.Frequently mistaken for salmon, steelhead trout is also bright orange-pink flesh but is thinner, milder, and cooks slightly faster than salmon. I grab a fresh whole filet from my local grocer. The steelhead trout filet is the main focus of this recipe.It’s an all in one meal you’ll enjoy time and time again. Grab a baking sheet (paid link) and line your broccoli around the trout as it’s cooking. They are easy to pull together and equate to a fulfilling meal in the end.Īnother great thing about this recipe is can be easily converted into a sheet pan meal. Simple meals like this are on constant rotation in my home. While searching for tasty but healthy dinner ideas, this glazed steelhead trout recipe was a perfect choice. If you’re looking for a few more seafood recipes, don’t miss my Creamy Tuscan Steelhead Trout, Creole Fish Etouffee, Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce, and Pan Seared Salmon with Succotash! Pair it with roasted broccoli, and you have yourself a complete meal. Take the pan-fried trout fillets out of the pan and onto some plates.Honey Balsamic Steelhead Trout blends slightly tart yet sweet flavors using balsamic vinegar, honey, brown sugar, lemon juice, and garlic to create an incredible, lightly glazed trout.Flip the trout fillets over and let them fry for an additional 3 to 4 minutes. Slowly place the trout fillets into the pan meat side down and let them fry for 3 to 4 minutes. Pan-fry the trout: Add the butter and oil to a large walled pan and place it over medium-high heat until the butter has melted.Finally, shake the fillet to remove any excess flour and repeat the steps with the remaining filets. Make sure that the entirety of the fillet is covered in flour. Next, pour the ¼ cup of flour onto a plate and dredge each side of a trout fillet into the flour. Then distribute the dry rub on the meat side of each fillet and rub it in. Prep the trout fillets: Wash each trout fillet and then pad them dry with paper towels.Make the dry rub by combining the salt, black pepper, smoked paprika, and granulated garlic in a bowl.¼ Teaspoon of granulated garlic, or garlic powder Some of my favorite things to serve this with are parsley potatoes, cheddar chive drop biscuits, saffron rice, or Shirazi salad.Īs an Amazon Associate I earn from qualifying purchases.You can make a gluten-free version of this recipe by swapping out the all-purpose flour with chickpea flour.So if you want to take it off then be my guest, but it’s really not necessary. Should you leave the skin on, or take the skin off? Well, personally I’m too lazy to remove the skin, and once the trout is cooked the meat should easily come off the skin with a fork.As long as the fish is relatively thin like tilapia, bass, or Dover sole it should work great. While I mainly use this recipe for making trout it is also a great way for preparing other types of fish. ![]() So if you’re ready then let’s get to making our easy pan-fried trout. It’s really that easy and only takes about 15 minutes to make. And finally, you just fry each trout fillet in a pan with some oil and butter until nice a crispy. Then you lightly dredge each trout fillet in some flour. You start by dusting the trout fillets in a simple dry rub made out of paprika, granulated garlic, salt, and pepper. Not only is this a great way to cook trout fillets, but it’s also incredibly easy. So today I’d like to show you my go-to way for preparing them, pan-fried trout! They are a great fish to cook with as they are mild in flavor, the meat has a light and flaky texture, and one fillet is often a perfectly sized portion. What I’m referring to is the huge number of trout that fills our rivers. Those are actually bovine *cough* “huevos”. No, I’m not talking about rocky mountain oysters…. Luckily it’s not as bad as it sounds as there is one thing that is bountiful in our colorado rivers. We don’t have a coastline, and there aren’t any great lakes, meaning our only option for fresh seafood is whatever we can get out of our rivers. Unfortunately here in Colorado, our options for fresh seafood are pretty limited. When it comes to cooking and eating seafood you should generally follow that mantra “fresh is always best”. ![]()
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