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.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!