Firecracker Trout


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Firecracker Trout

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    Go fish! Bold flavors like chili paste and cilantro on fresh Hy-Vee trout is the start of a tasty meal.

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    Servings and Ingredients

    Serves 4
    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


    1. 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. 

    2. 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. 

    3. 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