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.
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 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