When I make something really delicious, I get obsessed and will eat it everyday for months at a time. I am kind of quirky like that and yes....a creature of habit.
Speaking of creatures, you are probably wondering, "What is a Steelhead Trout?". Simply put, it is a rainbow trout that has gone to live in the ocean.
While it looks and tastes just like salmon, this fish is actually not a salmon. Instead, Steelhead, along with all trout, are part of the same 'Salmonidae' family as salmon and char. They are basically cousins.
Check out my latest recipe obsession and if you HATE cilantro because it tastes like soap, feel free to use any herb. Rosemary, basil and Herbs en Provence all work really well!
Chili Cilantro Steelhead Trout
Prep Time: 20 minutes
Cook Time: 20 minutes
1 Pound Steelhead Trout, 2 inches thick
¼ Teaspoon Salt
1 Tablespoon Sesame Chili Oil
2 Teaspoons Coconut Sugar
½ Cup Cilantro, finely minced
Preheat oven to 400.
Line a sheet pan with parchment paper and grease with oil.
Season fish with salt and rub with chili oil.
Sprinkle coconut sugar on top.
Cover fish with cilantro.
Let marinade for 20 minutes.
Place in oven. If you fish is 2 inches thick, bake for 20 minutes. If your fish is 1 inch thick, bake for 12 minutes.
Fish is done when it is cooked through and no longer opaque in color.