Steelhead Trout with Orange-Ginger Glaze
This is a "Cooking Connection" recipe from H.E.B. (our local grocery store). Usually we only eat tilapia but I saw steelhead trout in the fish case one day and asked the butcher about it, since it has the skin-on and I did not want to wrestle with de-skinning. She said you cook it skin-side down and once it is cooked the skin sticks to the pan and you just scoop the meat off with one spatula swipe.
I served with new potatoes and asparagus as recommended on the card.
The butcher cut a 1.5 lb piece. Most of it was thick but one edge was very thin. It fit almost perfectly in my 8x8 Corelle casserole dish.
I used olive oil with the vinegar and rosemary because I didn't notice until later that it was optional. I probably would've used it anyway because one person in my house does not like vinegar in their food (but I use it anyway) so the olive oil tempered the vinegar a bit.
I used a basting brush and covered it over twice with still some vinegar/oil/rosemary left over which I threw down the sink before anyone smelled it.
The only orange juice I buy is Tropicana Trop50 with calcium - no pulp so that's what I used tonight. The taste was great but I wonder if it made a difference in the consistency - mine never got as thick as cream.
I got this small box of wine because I couldn't find cooking wine and I didn't want to open a whole bottle since I don't drink wine.
I didn't feel like grating ginger - it never works well for me, so I used this squeeze ginger. As I was squeezing the blob dropped into the measuring spoon then bounced out and into the pan so I can't be sure I used enough or too much.
After 15 minutes the outside was flaky but the thickest parts were still raw inside. I cut into the thickest part and folded it open onto the thin part and cooked for an additional 10 mins.
Meanwhile the sauce still wasn't creamy. I'd cooked on a 3 or 4 so I turned it up to 5 and gave it 5 additional mins., stirring constantly this time. It was reduced but not very much thicker. Oh well.
I thought it was Super Tasty! I even used the citrus cream on the asparagus and potatoes. Other people in my house thought the trout was too fishy. It is supposed to have a medium flavor as compared to tilapia which is mild. Of course, the sensitive eater had nothing good to say about it.
Comments
Post a Comment