Ingredients
- For the Marinade:
- 2 tbsp Dijon mustard
- 3 tbsp lemon juice
- 3 tbsp honey
- 2 tbsp olive oil
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp red pepper flakes
- For the Fish:
- 1 Steelhead trout (about 2 pounds)
- 4 tbsp butter (melted)
Instructions
- Make the Marinade: In a small bowl, whisk together Dijon mustard, lemon juice, honey, olive oil, soy sauce, fresh grated ginger, minced garlic, paprika, salt, and red pepper flakes until well combined.
- Marinate the Fish: Place the steelhead trout in a large dish and pour the marinade over the fish. Cover and refrigerate for 1 hour, or up to 4 hours for more flavor.
- Preheat the Oven: Preheat the oven to 450°F (230°C). Prepare a baking sheet by placing a couple of pieces of aluminum foil onto it, slightly overlapping.
- Bake the Fish: Place the trout filet onto the foil and crinkle the edges to form a boat. Pour any leftover marinade over the fish evenly. Bake for 15-18 minutes, or until the internal temperature of the fish reaches 145°F (63°C) and it flakes easily with a fork.
- Optional Step for Crispiness: For a crispy top, turn your oven to broil on high for the last 5 minutes of cooking.
- Serve: Remove the fish from the oven, drizzle the melted butter over it, and serve with extra lemon slices.
Notes
- For a richer flavor, marinate the fish overnight.
- For a sweeter touch, add an extra tablespoon of honey to the marinade.
- Pair with roasted vegetables or a simple salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 237
- Sugar: 15g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg
