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August 2018
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Steelhead Trout in an Orange Thai Pepper Sauce

The act of cooking for me has gotten to be very similar to the act of painting (as in art), it is cerebral, introspective, exhilarating, tiresome, challenging, playful and fun (amongst others) all at the same time. As a bonus there is a tasty ending game!  The act of cooking good food is more about the living in present then art is, maybe not for the artist but for the “viewer/taster”, it is about the here and now, the immediateness, the intimacy as it were.  Time is a foe for the base ingredients and the final product has a limitation to the creation.

Let me back up here for a moment and explain why I am getting a wee bit philosophical (hoity toidy) on a post about steelhead, I have recently moved into a new place, just me, no roommates of any sort, just me.  This has made cooking and creating in the kitchen extremely more enjoyable since the mess (or more like it the lack there of) is just mine, I don’t have to take an hour just to be able to use the kitchen and create the way I want to create.  This has gotten me thinking and paralleling other aspects of my life (art).  I find it interesting how even though cooking is an everyday need and it is thought to be a utilitarian construct of human life, even a home cook such as myself can elevate it to a more thought out/creative outlet.

In short, I want to think of this as the re-launch of the frying pan and it should be updated on a much more regular schedule with more interesting and experimental way along with some basics and just good ol’ cooking/grilling.

  • 1 lb. steelhead trout filet
  • Salt and pepper to taste
  • 1 cup good orange juice
  •  A glug of olive oil
  • ½ of a shallot diced
  • 2 cloves of garlic
  • 1 tsp or so red wine vinegar
  • 1 tsp of rice wine vinegar
  • ¼ tsp sesame oil
  • 2 dried Thai chilies chopped or 1 tsp dried red pepper flakes (less for not as spicy)
  • 1 tsp fresh dill (little less for dried dill)

In a small sauce pan over medium high heat add a glug of two of olive oil and then the shallots, cook until softened, 5 or so minutes. Add in the garlic and cook for another 3 or 4 minutes making sure you don’t burn the garlic.

Add the red and rice wine vinegar along with the sesame oil and the Thai chilies and cook for a minute or two.

Add the orange juice, increase heat and bring to a boil then reduce heat a bit and let it reduce by half, add dill about half way there.

When it has reduced, let chill in the fridge until it is cooled (do ahead if you like)


Salt and pepper fish place in a oven proof pan and pour the marinade/sauce over fish and let marinate for an hour or two.


Pre-heat oven to 350° bake fish for 15 minutes or until done (depends on the thickness of the fish) about half way through spoon some of the marinade back over the top of the fish.


Plate fish and drizzle the sauce over and around the fish for nice presentation, serve with a nice bitter green salad with homemade vinaigrette dressing.


Beer Pairing: a nice hefe-weiss, kolsch, or pilsner for a lighter beer or a nice under hopped rye beers.

Cook Notes: Try with other trout styles or with salmon


1 comment to Steelhead Trout in an Orange Thai Pepper Sauce

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