It seems the south has been full of thunderstorms this spring. Here in NC we have suffered some major tornado-producing storms that have hit some the state's eastern counties pretty badly. Our thoughts go out to those who have suffered in these storms. For stormy nights, too wet to venture out to the grill look to this broiled Steelhead as a great way to cook a fillet.
We got the idea for these Steelhead Trout glaze from Eating Club Vancouver, a blog I found while searching for a super way to cook some trout we picked up at the store this week. They didn't have any amounts for the ingredients, so we just winged it. And unfortunately did not measure how much we used either. But I guess this method has worked for two of us, so surely it'll work for you too.
One last note: Happy birthday to Jessi's Mom.
- Soy sauce
- Rice vinegar
- Dijon mustard
- Sesame oil
- 2 tablespoons miso (soybean paste)
- 1 1/2 lbs Steehead Trout
- Prepare glaze by whisking together soy sauce, honey, rice vinegar, mustard, sesame oil and miso in a small bowl.
- Cover trout with glaze and let marinate in fridge for about 45 minutes.
- Preheat oven to 450F.