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.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Go fish! Bold flavors like chili paste and cilantro on fresh Hy-Vee trout is the start of a tasty meal.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Foil
Directions
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.
Recipe Source:
Hy-Vee Mega Ad October 2021