![]() I was tempted to make this a one pan or, rather, a one sheet dish, together with the roasted vegetables, but it’s just an opportunity to mess things up. ![]() ![]() My personal favorite side dish to serve with this trout is roasted vegetables. Since the fish and the sauce has enough oil in them, plain or lightly seasoned rice would be sufficient. White or brown rice go very well with this trout recipe. I often get questions about what side dish to serve with the recipes I post here, so I thought I’d answer that question pro-actively here. Fish really benefits from fresh herbs as it quickly and easily absorbs flavors. You can substitute fresh ginger root, parsley and cilantro for dried ones but trust me, fresh herbs and root make this dish so much more flavorful. The ingredients for this recipe are fairly simple and should be readily available in most kitchens. This makes the fish flavored inside out, and taste many times better as you eat it. In this recipe, all the flavor is contained within the fish itself and no additional sauces are needed. Instead, you let the trout marinate in it for a few hours and absorb the tasty juices. And you don’t just slap the sauce on and bake the fish. What I like the most about this recipe is the sauce – garlicky, sweet and savory, pleasantly bright and perfectly balanced. This recipe is so good that you will be making it again and again, I guarantee it. If you are looking for an awesome steelhead trout recipe – look no further.
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