Steelhead Trout with Sauteed Vegetables.

Anytime I can get my hands on fresh fish, I do. On this occasion, I had purchased some steelhead trout from the public market along with some vegetables to prepare a simple, rustic meal.

For this dish, I cooked up some brussel sprouts with balsamic vinegar in one pan. I covered the pan and kept the temperature on medium to allow these to slowly cook and soften.

In another pan, I sauteed some cubed potatoes, with green bell peppers and carrots with olive oil, garlic, rosemary, and seasonings.

Then, in the oven I cooked my steel head trout in a very simple marinade of garlic, soy sauce, honey, ground ginger, coriander, salt, pepper, and onion.

I added some red onion to the glass dish and let it bake at 400 degrees for about 20 minutes until cooked thoroughly.

A tasty and healthy meal with great leftovers.

Steelhead Trout with Sauteed Vegetables.

Total cook time, approximately 40 minutes plus 10 minutes to prep.

6 oz steelhead trout
2 cups brussel sprouts
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 bell pepper
2 carrots
2 cups potato
1/4 red onion
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp cavender’s greek seasoning

Makes 2 servings.

Calories: approx 430 per serving


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