Another meal made from my father-in-law’s Trout catch from his trip north! This one features lake trout instead of steelhead, and since this particular fish has a bit more mellow flavour to it than the steelhead trout, we decided to go bold. To do so, we borrowed from our cabinet and some Japanese flavours with a dried miso soup packet, and then we balanced the saltiness out with orange blossom honey.
We served this over rice vinegar infused white rice and a simple sauteed kale/mushroom/water chestnut medley. This would also go well with Sesame Noodles or Wasabi Mashed Potatoes as a starch and Avocado Fries, Sesame Blistered Peppers, or Garlic Snow Peas for the veggie component.
Time: 25 Minutes
- Trout Fillet
- Miso Soup Packet (pick out any tofu bits)
- Rice Vinegar
- Preheat your oven to 350 degrees F, and line a baking sheet with foil. Give the foil a quick oil spray to prevent sticking.
- Pour your miso soup packet into a bowl, and remove any tofu chunks (they’re delicious to eat on their own…almost like moon cheese).
- Add your honey, and mix with a fork. Then, to thin your paste so it becomes spreadable, add rice vinegar and water (little bits at a time so you don’t make it too thin), and stir in.
- When your sauce is a spreadable but not runny consistency, turn your attention to your trout.
- Rinse and dry the fillet.
- Pluck the pin-bones out with tweezers (optional)
- Cut the fillets into your desired portion sizes, and place those on your oiled foiled baking sheet.
- Spread your miso honey glaze over your fish.
- Place everything in the oven.
- Bake for 12-17 minutes until your fish flakes easily with a fork (and reaches 145 degrees F on a digital thermometer). You can also finish it off under the broiler if you like to get a final caramelization on the glaze.
- Plate, devour, and enjoy!