Slow baked steelhead trout covered in a spicy and sweet chili sauce! Served with brown rice and broccoli, this tender and flavorful dish is a perfect weeknight meal.
Every Christmas (it feels weird to be talking about Christmas in July), Nick’s company hosts a big party– the past two years we’ve gone to Travaasa Spa in Austin, Texas. They always serve a huge buffet dinner full of unique dishes. I think one time they had boar.
The last time we were there, they had a smoked fish on the buffet. It looked like salmon, until I took a bite and it was soft, moist, and didn’t have that strong “salmony” taste (you know what I’m talking about, right?). I finished the whole plate it was so delicious and still didn’t know what I had eaten!
Well I have good news, I eventually discovered what the mysterious amazing fish was. Steelhead trout! The rainbow trout is a cold water fish and the steelhead trout is a form of the coastal rainbow trout. In case you were wondering.
It’s also lower in calories than salmon but still has 5 grams of heart healthy fats. One 3.5 ounce filet only has 135 calories and 20 grams of protein!
Slow baking fish is the way to go. Normally when I make fish, I broil it at a high heat or bake it at 350 or 400 for 5-10 minutes (depending on the fish). But slow baking, at 275 degrees, leads to a softer, more tender fish with no risk of it drying out or over-baking.
I love this sweet chili / sriracha combination for a quick marinade! It gave the fish awesome flavor and went great with brown rice and steamed broccoli.
Here’s the recipe for Sweet Chili Sriracha Steelhead Trout!
- 8oz steelhead trout filet
- 1 Tbsp sweet chili sauce
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 squirt of Sriracha, to taste
- ½ tsp minced garlic
- Splash of rice vinegar
- Green onions, for garnish
- Sesame seeds, for garnish
- Preheat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, Sriracha, garlic and rice vinegar.
- Place trout in a small dish and cover with the sauce, let marinate for 15 minutes.
- When the oven is ready, place fish onto the parchment paper and cover with the sauce. Bake for 22 minutes, or until the fish is 140 degrees F and flakes with a fork.
- Top with sesame seeds and green onion and serve with rice and a veggie.