Pan Seared Steelhead Trout with Citrus Vinegar Glaze
Ingredients
- 1 ½ pound Steelhead Trout fillets
- extra virgin olive oil
- salt
- pepper
- ½ cup dry white wine
- ½ cup balsamic vinegar
- 2 tbsp orange juice
- 2 tsp lemon juice
- 2 tbsp brown sugar
Instructions
- Preheat your pan (preferably cast iron) over medium-high heat.
- Brush the fillets with oil. Season with salt and pepper.
- Cook fillets until just cooked through, about 3 minutes each side.
- For glaze, bring wine, vinegar, citrus juices, and brown sugar to a boil over high heat. Reduce glaze for 10 minutes, or until thickened. Remove from heat. Stir in ½ tsp coarse black pepper.
- Drizzle glaze over fillets and serve.