Sugar Spice Rubbed Steelhead Trout with Asian Ginger Veg
Elevate your dinner table with this irresistible Sugar Spice Rubbed Steelhead Trout with Asian Ginger Veg! This recipe perfectly balances the sweetness of brown sugar with the smoky warmth of paprika and cumin in a delectable spice rub, creating a caramelized crust on tender steelhead trout. Paired with vibrant, ginger-infused stir-fried vegetables—featuring crisp carrots, bell peppers, and snow peas coated in a savory-sweet soy-honey glaze—this dish offers a symphony of bold flavors and textures. Quick to prepare in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions. Garnished with sesame seeds and green onions, and optionally served over rice, it’s a wholesome, restaurant-quality meal that’s as stunning as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Steelhead trout fillet
- 2 tablespoons Brown sugar
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 Carrot, julienned
- 2 Bell peppers, thinly sliced
- 1 cup Snow peas, trimmed
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
- 2 Green onions, sliced
- 2 cups Rice (optional, for serving)
Instructions
Preheat oven to 375°F (190°C).
In a small bowl, combine brown sugar, paprika, cumin, garlic powder, salt, and black pepper to create the spice rub.
Pat dry the steelhead trout fillets with a paper towel and rub the spice mixture evenly onto both sides of the fillets.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the trout fillets skin-side down and sear for 2-3 minutes, until the skin is crispy.
Flip the fillets and transfer the skillet to the preheated oven. Cook for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
While the trout is cooking, prepare the vegetables. Heat the remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the minced ginger and garlic, stirring constantly, until fragrant, about 1 minute.
Add the carrots, bell peppers, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, combine soy sauce, honey, and sesame oil. Pour the sauce over the vegetables, tossing to coat evenly. Cook for an additional minute.
Transfer the cooked trout fillets to serving plates and garnish with sesame seeds and sliced green onions.
Serve the trout alongside the ginger stir-fried vegetables. Optionally, plate with cooked rice for a complete meal.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 36.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 950 mg | 20% | |
*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.
