HEB logo
Steelhead Trout With Orange-Ginger Glaze
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

1 1/2 pounds steelhead trout fillets

2 tablespoons Monari balsamic vinegar

1 tablespoon DaVinci extra virgin olive oil, optional

1 teaspoon dried Morton & Bassett rosemary leaves, crushed

1 cup fresh squeezed orange juice

1/4 cup dry white wine

1 tablespoon fresh lemon juice

1 teaspoon sugar

1/2 teaspoon grated fresh ginger

1/4 teaspoon white pepper

1/8 teaspoon salt


Heat oven to 450 degrees.
Combine ingredients for glaze in a small saucepan. Bring to a boil; re
duce heat to medium or medium-low and simmer 15 to 20 minutes until re
duced to the consistency of cream.
Place trout, skin side down, in a shallow stainless or glass baking di
sh. Combine vinegar, oil and rosemary and brush or rub over top of fis
Bake 12 to 15 minutes or until fish turns from translucent to opaque a
nd just begins to flake when tested with a fork. Divide fillet into 4
portions; spoon glaze over top and serve immediately

Nutritional Information

No Nutritional Information Available


H-E-B Cooking Connections