By Dane Feldman
Photo by Dane Feldman.
While salmon is probably one of the most popular and widely recognized fish, I find that the lesser-known steelhead trout is actually a better version. Steelhead and salmon are almost identical in color and similar in flavor, but steelhead doesn’t dry out as easily as salmon does.
What you’ll need:
2 lbs steelhead trout
1 tbsp fresh rosemary leaves
1tbsp balsamic glaze
Juice of 1 lemon
1 cup fresh-squeezed orange juice
1 cup fresh-squeezed grapefruit juice
1/2 cup dry white wine
1 tsp sugar
1 tsp powdered ginger
1 cedar plank
Soak the cedar plank in water for 1 hour.
Drizzle the balsamic glaze over the fish and garnish with the rosemary leaves. Then, place the fish on the plank and grill for about 15 minutes on medium heat.
While the trout is on the grill, combine the juices, wine, sugar, and ginger in a saucepan. Simmer over medium heat until the sauce reduces by half.
Once the fish is finished cooking, plate it and spoon the sauce over before serving.