Monday, July 27, 2020

Honey Balsamic Glazed Trout

We eat a lot of fish in the summer, partly because we love to grill it, and partly because it just seems easier to eat "lightly" in the summer. It would probably do us well to eat more fish year round! (Resolutions, here we come.)

We eat a lot of salmon, but I like to change it up by buying trout once in a while. When I saw this recipe, I knew I wanted to try it. This isn't a grill recipe, per se, but it could easily be adapted for the grill. Although there is a long-ish list of ingredients, this really comes together quickly. Just cook up the sauce, spread it over the fish, and bake! I added broccolini alongside the fish and it cooked up beautifully and was the perfect accompaniment.

Make your summer evenings a little brighter with this delicious fish.

Find more great ideas at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.

Honey Balsamic Glazed Trout

2 lb. Steelhead Trout filet
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Creole seasoning
3 Tbsp. butter
1/4 cup honey
1/4 cup brown sugar
1/2 cup balsamic vinegar
1 Tbsp. white wine
1 Tbsp. minced garlic
1 tsp. lemon juice
1/4 tsp. oregano

Place the Steelhead Trout filet on a greased baking sheet and season with salt, pepper, and Creole seasoning.

Melt the butter over medium low heat in a medium saucepan, then add the honey, balsamic vinegar, lemon juice, wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on lower heat, then slightly increase heat and cook until it begins to thicken.

Once complete, pour the honey balsamic glaze over the entire Steelhead Trout filet.

Sprinkle oregano over the fish and bake at 375 for 10-13 minutes (depending on the thickness of the fish). Fish is done when it flakes easily with a fork.

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