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!