Bourbon Steelhead Trout
Elevate your seafood game with this irresistible Bourbon Steelhead Trout recipe, a perfect balance of smoky, sweet, and savory flavors. Fresh steelhead trout fillets are marinated in a mouthwatering blend of bourbon, maple syrup, soy sauce, garlic, and a splash of lemon juice, infusing the fish with rich, complex notes. After baking to tender perfection, the trout is finished with a glossy bourbon glaze and garnished with fresh parsley and green onions for a burst of freshness. Ideal for a dinner party or a weeknight treat, this dish pairs beautifully with roasted vegetables, rice, or a crisp green salad. With just 15 minutes of prep and a simple oven-bake technique, this recipe delivers gourmet results with ease.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Steelhead trout fillet
- 0.25 cup Bourbon
- 2 tablespoons Maple syrup
- 2 tablespoons Soy sauce
- 1 clove Fresh garlic, minced
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
- 2 tablespoons Green onions, sliced
Instructions
In a small bowl, whisk together the bourbon, maple syrup, soy sauce, minced garlic, lemon juice, olive oil, salt, and black pepper to create the marinade.
Place the steelhead trout fillets in a resealable plastic bag or shallow dish. Pour the marinade over the fillets, ensuring they are evenly coated. Seal the bag or cover the dish and let the fish marinate in the refrigerator for 30 minutes to 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Remove the trout fillets from the marinade, allowing excess marinade to drip off. Place the fillets skin-side down on the prepared baking sheet.
Bake the trout in the preheated oven for 15–18 minutes, or until the fish flakes easily with a fork and is cooked through.
While the trout is baking, transfer the leftover marinade to a small saucepan. Bring the marinade to a boil over medium-high heat, then reduce to a simmer. Cook for 5–7 minutes, or until it has thickened slightly. This will serve as a glaze for the fish.
When the trout is cooked, remove it from the oven and drizzle the thickened glaze over the top.
Garnish the trout with chopped fresh parsley and sliced green onions before serving.
Serve the bourbon steelhead trout hot with your choice of sides, such as roasted vegetables, rice, or a fresh green salad.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 27.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 38.2 mcg | 191% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
