H-E-B Cooking Connections
1 1/2poundssteelhead trout fillets,
2tablespoonsMonari balsamic vinegar,
1tablespoonDaVinci extra virgin olive oil, optional,
1teaspoondried Morton & Bassett rosemary leaves, crushed,
1cupfresh squeezed orange juice,
1/4cupdry white wine,
1tablespoonfresh lemon juice,
1/2teaspoongrated fresh ginger,
1Heat oven to 450 degrees.
2Combine 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.
3Place 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.
4Bake 12 to 15 minutes or until fish turns from translucent to opaque and just begins to flake when tested with a fork. Divide fillet into 4 portions; spoon glaze over top and serve immediately
No Nutritional Information Available