MERMAN'S REVENGE RECIPE
HOT HONEY STEELHEAD TROUT
Tender steelhead trout glazed with hot honey, stoneground mustard, garlic and Merman's Revenge Chili Lime Seasoning. Baked until beautifully golden and served over crisp arugula tossed in a sweet, tangy honey-mustard vinaigrette.
LET'S COOK
DIRECTIONS
PREHEAT THE OVEN & PREP THE TROUT
Preheat the oven to 400°F. Line a baking sheet or shallow baking dish with foil for easy cleanup, if desired. Pat the steelhead trout dry and cut the fillet into 3–4 portions, leaving the skin on. Arrange the pieces skin-side down with a little room between them.
WHISK THE HOT HONEY GLAZE
In a small bowl, combine 2 tablespoons honey and ¼ cup stoneground mustard. Add 4 finely minced garlic cloves, ½ teaspoon crushed red pepper flakes, 1 teaspoon of Merman's Revenge Chili Lime Seasoning, and the juice of 1 lemon. Whisk until the honey and mustard blend into a smooth, spoonable glaze.
RESERVE SAUCE FOR THE DRESSING
Before the glaze touches the raw fish, transfer 2 tablespoons into a separate, clean mixing bowl. Set this portion aside for the arugula dressing. Keep the remaining glaze for coating the trout; do not use glaze that has touched raw fish in the uncooked salad dressing.
COAT THE TROUT
Spoon the remaining hot honey glaze generously over the trout, spreading it across the top and exposed sides of each portion. Make sure the fish is well coated so the mustard, honey, garlic, Chili Lime Seasoning and pepper flakes can flavor the surface as it cooks.
BAKE THE TROUT
Place the baking sheet in the preheated 400°F oven. Bake for approximately 7–8 minutes to start, checking the thickest part of the trout. Actual baking time depends on the size and thickness of the fillets; continue baking as needed until the fish is cooked through. For food safety, fish should reach 145°F internally.
MAKE THE SALAD DRESSING
While the trout bakes, add 2 tablespoons olive oil and 2 tablespoons red wine vinegar to the clean bowl containing the 2 tablespoons of reserved hot honey glaze. Whisk vigorously until the mustard, honey, oil and vinegar combine into a smooth dressing. Set aside until the salad is ready to serve.
BROIL FOR A GOLDEN FINISH
When the trout is nearly finished cooking, switch the oven to broil. Broil for approximately 1 minute, watching closely, just until the honey-mustard glaze begins to brown lightly on top. Remove the fish promptly; the honey can darken quickly under direct heat.
PREPARE THE ARUGULA
Place 4 cups of washed and thoroughly dried arugula in a large mixing bowl. Remove any tough stems if needed. Keep the greens chilled until ready to dress so they stay crisp beneath the warm trout.
DRESS THE GREENS
Pour the prepared hot honey vinaigrette over the arugula. Toss gently with tongs until the greens are evenly coated without being weighed down. Dress the salad just before plating for the freshest texture.
PLATE & SERVE
Divide the dressed arugula between serving plates, creating a bed of greens on each. Place a portion of hot honey steelhead trout on top, glaze-side up, and add fresh lemon wedges on the side. Serve immediately while the fish is warm and the salad is crisp.
MADE WITH
CHILI LIME SEASONING
Zesty lime and chili flavor bring a bright, savory kick to the honey-mustard glaze. Just one teaspoon balances the sweetness of the honey and complements the rich steelhead trout.
EXPLORE CHILI LIME →
GOOD TO KNOW
TIPS FROM
THE MERMAN
RESERVE THE GLAZE BEFORE COATING THE FISH
Set aside the 2 tablespoons for dressing in a clean bowl before the glaze touches raw trout. This keeps the vinaigrette ready to serve without further cooking.
WATCH THE BROILER CLOSELY
A minute under the broiler can give the honey-mustard glaze a lightly browned finish. Keep the fish in view the entire time because the honey can burn quickly.
DRESS THE ARUGULA LAST
Toss the arugula with the honey vinaigrette just before serving, then set the warm trout on top. This preserves the fresh texture of the greens.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
HUNGRY FOR MORE?
