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!