We like to cook here at Kitchen on Fourth, but like everyone else I know, we aren’t inclined to spend every day slaving over a hot stove. There are (so many) times when a quick and nutritious meal is a godsend. So when my friends in Nova Scotia shared this simple recipe for trout, which they discovered on the Epicurious website, I headed straight for the fish store and in short time was serving up a delicious dinner.
The glaze for this trout is a perfect balance of salty, sweet and tart, and it comes together in minutes. Most, if not all, of the ingredients are probably already in your pantry. It can be poured over the fish on foil, which folds into a handy packet, or it can be poured over the fish in a snugly-fitting baking pan, which is how I prepared it. The recipe makes enough glaze for a little over 2 pounds of fish and is easily halved or doubled, leaving you free to customize by choosing trout or salmon in whatever form you wish. You will just use as much glaze as you need.
I served our trout with jasmine rice, but quinoa would be another good accompaniment. I also steamed some fiddleheads to brighten up the plate and celebrate spring.
- ¼ cup butter
- 2 garlic cloves, grated or minced
- 2 tablespoons honey or maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 trout, whole or filet, 1-2 pounds
- Melt butter in a saucepan over low heat. Whisk in remaining ingredients. Set sauce aside to cool.
- Preheat oven to 400 degrees F.
- Place fish in the centre of a rectangle of foil, or in a baking dish which fits the fish snugly. If using foil, pour the glaze over the fish and fold the foil around it to make a packet. If using a baking dish, simply pour the glaze over the fish. Bake until the fish flakes easily with a fork; this could take anywhere from 10 minutes for a filet to 25 minutes for a whole fish.
- Serves: 2 to 4