Riverence Trout

Firecracker Steelhead

Yield 4 servings
0 ratings


4 (6-8 ounce) Riverence Steelhead fillets

1⁄2 cup peanut oil

4 tablespoons soy sauce (regular or low sodium)

4 tablespoons balsamic vinegar

4 tablespoons green onions, chopped

3 teaspoons brown sugar

2 garlic cloves, minced

1 1⁄2 teaspoons ground ginger

2 teaspoons crushed red pepper flakes

1 teaspoon sesame oil

1⁄2 teaspoon salt


Gently rinse the steelhead fillets and pat them dry with a paper towel.

Place the fillets in a dish for marinating.

Combine all other ingredients together into a bowl and mix well. Pour the mixture over the fillets and marinate in fridge for 4-6 hours.

Heat your oven to 425° F and pre-heat a cast iron pan in it.

Place the fillets skin-side down in the pan, and allow to cook for 6-8 minutes, or until you reach the desired internal temperature (Recommended internal temperature of 140° F).

While it’s cooking, periodically use a spoon to drizzle the firecracker marinade from the pan back over the surface of the trout.

When finished cooking, the trout should be slightly firm to the touch.

Tip: If less spice is desired, decrease the quantity of crushed red pepper flakes!


Ingredients used in this recipe