Steelhead Trout With Orange-Ginger Glaze
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; reduce heat to medium
or medium-low and simmer 15 to 20 minutes until reduced to the consistency of cream.
Place trout, skin side down, in a shallow stainless or glass baking dish. Combine vinegar,
oil and rosemary and brush or rub over top of fish.
Bake 12 to 15 minutes or until fish turns from translucent to opaque and just begins to fl
ake when tested with a fork. Divide fillet into 4 portions; spoon glaze over top and serve
No Nutritional Information Available
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