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Steelhead Trout With Orange-Ginger Glaze

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

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; 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 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

Created 07/31/2009
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