Ingredients:

  • 1.5 lbs Steelhead Trout Fillet, skin-on
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 3 tbsp Balsamic Vinegar of Modena
  • 2 tbsp Raw Honey
  • 1 tbsp Unsalted Butter, melted
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest

Instructions:

  1. Remove the trout from the refrigerator 15 minutes before cooking to temper. Pat the skin and flesh sides extremely dry with paper towels. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the balsamic vinegar, honey, melted butter, garlic powder, and lemon zest. Place the trout skin-side down on the prepared baking sheet. Brush with olive oil and season with salt and pepper. Apply half of the honey balsamic glaze over the top.
  3. Bake in the center rack for 10–12 minutes. During the last 3 minutes, brush the remaining glaze over the fish. Remove when internal temperature reaches 135°F (57°C) and let rest for 3 minutes to reach a final carryover temperature of 145°F (63°C).