Stir together chili paste, orange marmalade, olive oil, garlic, and black pepper in a shallow bowl. Set aside 2 tablespoons marmalade mixture. Stir 1½ Fresno chile peppers into remaining mixture in bowl. Add trout fillets to bowl; turn to coat.
Go fish! Bold flavors like chili paste and cilantro on fresh Hy-Vee trout is the start of a tasty meal.
Servings and Ingredients
|2 tbsp. Sambal Oelek ground fresh chili paste|
|2 tbsp. Hy-Vee orange marmalade|
|2 tbsp. Gustare Vita olive oil|
|6 clove(s) garlic, minced|
|1 tsp. Hy-Vee black pepper|
|2 Fresno chile peppers, sliced; divided|
|2 Riverence steelhead trout fillets, skin on|
|Fresh cilantro leaves, for garnish|
Things To Grab
- Medium bowl
- Lodge 10-inch cast-iron skillet
Heat a Lodge 10-inch cast-iron skillet over medium-high heat. Place fillets, skin sides up, in hot skillet. Cook for 5 to 8 minutes or until trout flakes easily with for (145 degrees), turning halfway through.
Brush with reserved 2 tablespoons marmalade mixture. Loosely cover with foil; let stand for 5 minutes before serving. Garnish with remaining ½ sliced Fresno chile and cilantro, if desired.
Hy-Vee Mega Ad October 2021