Ingredients
½ cup pecans, roughly chopped
4 portions of Marine Harvest Steelhead Trout
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons pure (dark) maple syrup
2 tablespoons bourbon whiskey
1 tablespoon whole-grain Dijon mustard
1 tablespoon unsalted butter
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
Pinch of flaky salt
Tools Needed
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Preparation
Preheat the oven to 400℉. Line a baking tray with parchment paper. Arrange the chopped pecans in a single layer on the tray. Bake for 5-6 minutes, stirring halfway through, until fragrant and toasted. Leave the oven on and preheated.
Place the trout portions onto a lightly greased baking dish, skin-side downward. Sprinkle with salt and pepper.
In a small saucepan over medium heat, combine maple syrup, whiskey, mustard, butter, paprika, garlic powder, and cayenne pepper. Cook, whisking occasionally, for 3-5 minutes until the sauce is glossy and slightly thickened. Season with flaky salt.Â
Generously spoon half of the glaze over the filets. Bake the trout in the preheated oven for 10 minutes then spoon the remaining glaze over the filets. Bake for an additional 8-12 minutes, or until the filets are opaque through the thickest part and the glaze is deeply caramelized. The internal temperature should be 145°F.
Top the trout with toasted pecans after plating. Serve with mashed sweet potato and cornbread for a delicious meal.
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