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Nutrition Facts
Serving Size 212 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 490 mg 20%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 35 g
Vitamin A 2% Iron 15%
Vitamin C 10% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Steelhead Trout With Orange-Ginger Glaze

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 cup(s) Fresh Squeezed Orange Juice
1 1/2 Lb Steelhead Trough Fillets
1 Tbsp extra virgin olive oil
1 Tsp Morton & Basset Rosemary
1/2 cup(s) Cookwell & Company Asian Ginger Vinaigrette
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Heat oven to 400°F.
Pour orange juice in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer 20 minutes until about 2 tablespoons remain.
Place trout, skin side down, in shallow stainless or glass baking dish.
Combine oil, rosemary and vinaigrette and brush over 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 and spoon reduced orange juice over fish.



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