Cranberry and Brown Sugar Glazed Steelhead Trout

cranberryandbrownsugerglazedsteelheadtroutServes 4

Ingredients:

  • 1.5 lbs steelhead fillet, cut into 4 portions
  • ½ cup fresh cranberries
  • ½ cup orange juice
  • 2 garlic cloves, finely minced
  • ½ cup brown sugar
  • ⅓ cup soy sauce
  • Salt and black pepper, to taste

Directions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.

  2. Make the cranberry glaze: In a small saucepan over medium heat, combine the cranberries, orange juice, garlic, brown sugar, soy sauce, and a pinch of black pepper. Simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and set aside.

  3. Prepare the fish: Season the steelhead fillets with salt and black pepper. Place them on the prepared baking sheet or dish.

  4. Glaze and bake: Spoon the cranberry sauce generously over each fillet. Bake for 8-10 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  5. Serve and enjoy: Remove from the oven and serve warm with a fresh side salad or rice pilaf.