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woolybuggin
01-21-2012, 08:12 PM
i made this for my wife tonight for her birthday and it turned out pretty good. only thing i think i would change is maybe only doing half the amount of the dijon mustard. i made this with potatoes and a caesar salad. the patatoes i cut into chunks and fried them in oil.

honey garlic glazed steelhead


1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar (feel free to experiment with other types like cider)
2 TBSP Dijon mustard
2 TBSP Soy sauce
Melt the butter in a small sauce pan over low heat. Whisk in the ingredients.
Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish.
Preheat the oven to 400F. (This essentially allows the fish to marinate). If youre in a big hurry, start the oven before you make the glaze and just pop it in.
Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5? would be 25 minutes. Got it?
The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled.
This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

8665

JwG
01-22-2012, 09:35 AM
Looks yummy buggin!!

Thanks for the thread and picture.