Best 3 Sugar Spice Rubbed Steelhead Trout With Asian Ginger Veg Recipes

Are you looking for a flavorful and healthy dish that's sure to impress your family and friends? If so, then look no further than sugar spice rubbed steelhead trout with asian ginger veg! This tantalizing combination of sweet, savory, and slightly spicy flavors creates a truly unforgettable dining experience. Plus, the Asian ginger vegetables are an excellent source of vitamins and minerals, making this dish a guilt-free indulgence.

Here are our top 3 tried and tested recipes!

SUGAR & SPICE RUBBED STEELHEAD TROUT WITH ASIAN GINGER VEG

Sugar & Spice Rubbed Steelhead Trout With Asian Ginger Veg image

A great way to show off fresh fish....any fish works well! http://dosesofnourishment.blogspot.com/2010/02/sugar-spice-rubbed-steelhead-with-asian.html

Provided by HannahBanana aka Am

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup season salt
1/3 cup brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon dried thyme
1/2 teaspoon dried chipotle powder
extra virgin olive oil
broccoli
sugar snap pea
1 small green beans
bamboo shoot
bok choy (I just used the green part, not a fan of the white part! ( -)
grated ginger and crushed garlic
low sodium soy sauce
brown sugar
cornstarch
sesame oil

Steps:

THE RUB:.
Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
THE MAIN DISH:.
Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet "slurry", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still "al dente". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!

ASIAN RAINBOW TROUT

Asian Rainbow Trout image

This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.

Provided by KerriJ

Categories World Cuisine Recipes Asian

Time 27m

Yield 4

Number Of Ingredients 8

Ingredients

4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

Steps:

Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 2.7 g, Cholesterol 99.1 mg, Fat 7 g, Fiber 0.4 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 204.1 mg, Sugar 1.5 g

SPICE RUBBED TROUT WITH CAULIFLOWER PUREE

Spice Rubbed Trout With Cauliflower Puree image

This is super simple, quick and easy recipe to make yet it tastes great, is low is carbs and high in protein. I love fish but have not made trout often, I always thought I just didn't like it. That is until my hubby made a mistake one day and purchased smoked trout instead of the smoked salmon I had asked for. When I tasted it I could not believe how close to smoked salmon it was just a bit saltier and a little stronger in taste. I figured if smoked trout was not dissimilar, then surely fresh would be the same and it was. I still prefer salmon as trout is a more bonier fish, so you get a lot of small bones left in, but not so much that it is annoying.

Provided by The Flying Chef

Categories Trout

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons ground cumin
2 teaspoons fennel seeds
1 teaspoon sweet paprika
2 garlic cloves, quartered
1 teaspoon finely grated lemon rind
1 tablespoon olive oil
4 trout fillets
1 kg cauliflower, chopped coarsely
40 g butter
60 ml cream
1 teaspoon vegetable bouillon granules
40 g butter, extra
1 tablespoon lemon juice
salt and pepper

Steps:

Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
Boil, steam or microwave cauliflower, until tender, drain.
Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
Dry fry spices in a small frying pan, stirring, until fragrant.
Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
Cook fish in a large oiled pan, until cooked through.
While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 minutes or until browned slightly, remove from heat and stir in juice.
To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.

Nutrition Facts : Calories 408.8, Fat 30.2, SaturatedFat 14.7, Cholesterol 105.5, Sodium 239, Carbohydrate 15.9, Fiber 7, Sugar 6.2, Protein 22.4

Tips:

Choose the right trout: Steelhead trout is the best choice for this recipe, as it has a firm texture and a mild flavor that can stand up to the bold flavors of the rub.
Make sure the trout is fresh: Fresh trout will have a bright pink or red color and a mild, sweet smell. Avoid trout that is slimy or has a strong odor.
Prepare the trout properly: Before cooking, rinse the trout under cold water and pat it dry with paper towels. Remove the fins and scales, and score the skin in several places to help the rub penetrate.
Use a flavorful rub: The rub is what gives this dish its unique flavor, so make sure to use a blend of spices that you enjoy. The recipe in the article uses a combination of sugar, brown sugar, paprika, garlic powder, onion powder, and cayenne pepper.
Cook the trout over medium heat: Medium heat will help to cook the trout evenly without burning it. Cook the trout for 8-10 minutes per side, or until it is cooked through.
Serve the trout with a flavorful sauce: A simple lemon-butter sauce or a creamy dill sauce would be a great accompaniment to the trout.

Conclusion:

Sugar and spice rubbed steelhead trout with Asian ginger veg is a delicious and healthy dish that is perfect for a weeknight meal. The trout is cooked to perfection and the flavorful rub and Asian ginger veg add a delicious touch. This dish is sure to please everyone at the table.