I always cook salmon, so the other night I decided to switch things up and try cooking red rainbow trout, which, in my opinion, is a milder and lighter version of salmon. So I made a pan-seared trout with a honey soy glaze served over edamame and a side of brown rice.
Honey Soy Pan-Seared Red Rainbow Trout
- ¼ cup cilantro, finely chopped
- 2 scallions, finely chopped
- 1 tsp ground ginger
- 2 tsps vegetable oil
- Non-stick spray
- Kosher salt and pepper to taste
- 1 lb red rainbow trout fillet with skin on, cut in half
- 2 tsps fresh lime juice
- 2 tsps low sodium soy sauce
- 2 tsps honey
In a bowl, combine the cilantro, scallions, ginger, vegetable oil, and salt and pepper. Cut two 3-inch long slits through the skin on the bottom of the fillets, going about halfway through the trout. Stuff the slits with the herb mixture. Season the fillets with more salt and pepper to taste.
In another bowl, mix the lime juice, soy sauce, and honey.
Heat a pan over medium-high and spray with non-stick spray. Place the trout, skin side up, in the pan and sear for four to five minutes. Flip the fillets over and sear for another five minutes. Brush the top with the lime-soy-honey mixture. Serve on a platter on top of the edamame. Garnish with any leftover cilantro and scallions and drizzle more soy mixture.