1.5 lbs Steelhead fillet, cut into 4 portions
1/2 cup fresh cranberries
1/2 cup orange juice
2 garlic cloves, finely minced
1/2 brown sugar
1/3 cup soy sauce
salt and black pepper, to taste
- Pre-heat oven to 400°F.
- In a small saucepan over low to medium heat add fresh cranberries, orange juice, garlic, brown sugar, black pepper and soy sauce. Let it simmer until the cranberries are cooked and sauce thickens (about 10-12 minutes). Turn off heat and set aside.
- Season Steelhead Trout with salt and black pepper and then place it on a lined baking sheet or baking dish.
- Spoon the cranberry sauce over each fish portions and then cook in the oven for 8-10 minutes until internal temperature reaches 145ºF.
- Remove from the oven and enjoy warm with a side salad or rice pilaf.