2 tsp. toasted sesame oil

4-5 large shallots, sliced in half, peeled, and sliced in long pieces

1 T. pure maple syrup

1 large steelhead trout filet (2 to 3 lbs), skin left intact

2 large limes

1 T. fresh grated ginger root

1 T. mirin

2 T. soy sauce

freshly ground black pepper to taste

 

Melt butter in a large heated skillet that has a lid. Add sesame oil and shallots. When shallots start to become translucent (about 5 minutes), sprinkle with maple syrup and cook on medium about 5 minutes longer. Move shallots to the sides and arrange trout skin-side down in the pan. Grate zest of one lime over filet. Squeeze juice of that lime over filet. Sprinkle with ginger, mirin, soy sauce and black pepper. Cook for 5 minutes, uncovered. Tip the pan to accumulate juices and shallots in the corner. Spoon some shallots and juice over the top of the filet to baste. Cover pan, turning heat to low. Meanwhile, slice second lime thinly. Cook on low about 10-15 minutes until filet appears cooked and a thin knife inserted in the center meets with no resistance. Garnish with lime slices squeezing juice from the ends of the lime over the filet. Baste again, cover for 1 minute, and then remove from heat and serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: