Baked Honey Lemon Steelhead Trout

Ingredients

• 1 steelhead trout fillet (scaled, skin on or off, about 2 lbs)

For the honey lemon sauce:

• 2 Tbsp honey
• 2 Tbsp lemon juice (or lime juice)
• 2 Tbsp extra virgin olive oil
• 3 Tbsp low sodium soy sauce
• 2 Tbsp Dijon mustard
• 1 inch ginger root (peeled and grated or thinly sliced)
• 2 cloves garlic (pressed, minced or thinly sliced)
• 1 tsp kosher salt (or sea salt)
• 1 tsp ground pepper
• 1/4 tsp cayenne pepper
• 1 Tbsp fresh finely chopped parsley
• 1 Tbsp fresh finely chopped cilantro (or use another tablespoon of parsley)
• 2 Tbsp white wine (you can skip it if you don't any on hand, but I highly recommend adding it)

For the garnish:

• 2 Tbsp fresh finely chopped parsley (or cilantro, or a combination of both)

Instructions

1. In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
2. Place the trout in a large baking dish or a plastic container, or a large Ziploc bag.  Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
3. Preheat the oven to 450F.
4. Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. 

Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.

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