troutMapleSyrupGlaze

trout with maple-cider glaze

In an effort to eat more fish, as well as a variety of fish, I bought the special of the day, steelhead trout. It’s related to rainbow trout but is an ocean fish that returns to freshwater after 2 to 3 years to spawn. Its color and size is more reminiscent of salmon than rainbow trout but its flavor is mild and delicate. I grilled it simply with salt and pepper then served it with a maple-cider glaze. Simple yet perfect for this perfect time of year.


1/4 cup maple syrup
1/4 cup apple cider
2 teaspoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1½ lbs. steelhead trout, arctic char, salmon, or other fish
salt and pepper to taste

Combine maple syrup, apple cider, and balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat and boil until it’s reduced by half, stirring occasionally. Remove from the heat.

Heat grill. Brush the oil over the trout and season with salt and pepper. Grill, skin-side down, over medium heat or coals 7 to 9 minutes or until fish just begins to flake. (I found the trout to be quite fragile and difficult to turn to I suggest cooking it on the skin side only. The skin will slightly burn and may stick to the grill but don’t worry about it.) Serve drizzle with the maple-cider glaze.

Serves 4