Spicy Honey Baked Steelhead Trout

This spicy honey baked steelhead trout is topped with mustard, chili garlic sauce, sesame oil and, of course, honey, before baking in foil for a delightful, easy dish everyone will love, especially the clean up crew. 

Occasionally I have a specific recipe in mind when I go to the grocery store but most often, I just let what is fresh and/or a good deal determine what goes in the shopping cart. 

In the case of this dish, I was actually hoping for decent salmon but the specimens on display were sad and old looking. Fortunately, the steelhead trout was not only bright and fresh looking; it was also a better price!

The flavors of the toppings complement the tender fish so nicely and since we are baking in foil, clean up could not be easier. I removed the fillets from the foil for photos but feel free to serve these just as they bake, allowing each person to carefully open a foil packet. Let the steam out first, then enjoy!

Spicy Honey Baked Steelhead Trout

Use farmed salmon or steelhead trout, whichever is available to you. You can also use wild salmon but keep in mind that it’s a much leaner fish and so it is easily overcooked. Adjust the baking time down accordingly. This recipe is easily scaled up or down to feed one or a crowd. 

Ingredients 

Steelhead trout fillets (each about 6 oz or 170g)

fine sea salt

freshly ground black pepper

For each foil packet:

1/2 teaspoon whole grain Dijon mustard

1/2 teaspoon chili garlic sauce or sambal

1/2 teaspoon cider vinegar

1/2 teaspoon sesame oil

1 1/2 teaspoons honey

Optional to garnish: 

chopped parsley

Method

Preheat your oven to 400°F or 200°C and cut large rectangles of foil for each fillet.

Rinse the fillets with water and pat dry with paper towels. Transfer each fillet to a sheet of the foil. Season lightly with salt and freshly ground black pepper.

Spread the fillets with the whole grain mustard and the chili garlic sauce or sambal. Drizzle them each with the honey, vinegar and sesame oil. 

Crimp and fold the foil lightly around the fillets and place the packets on a baking pan.  

Bake in the oven for about 15-20 minutes (depending on the thickness of your fish). The internal temperature of cooked fish is ideally 145°F or 62.8°C.

Carefully open the foil packets so you don’t get burnt by the steam.

Garnish with parsley and serve immediately hot or cool the fillets and serve at room temperature. 

This lovely fish goes well with just about any vegetable or starch but we love it with green salad, dressed lightly with a complementary vinaigrette made with whole grain mustard, cider vinegar and a bit of honey. 

Enjoy! 

It’s time for my Fish Friday Foodie friends to share seafood recipes. This month our theme is “seafood foil packets.” Many thanks to our host Sue of Palatable Pastime. Check out all the links below.

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Savory Craquelin Pastry Roast Salmon

The topping on this Savory Craquelin Pastry Roast Salmon is a great way to add flavor and also make sure roast salmon doesn’t dry out in the oven. It's flavored with garlic, thyme, smoked sea salt flakes, aleppo pepper and just a sprinkle of nutmeg. 

If you’ve seen my recipe for pineapple buns, you are already familiar with what craquelin pastry is, although to be fair, I never called it that. That thin topping I added to the buns - the one that baked up crunchy and shiny - is a craquelin. Indeed typically craquelin pastry is sweet. And it’s usually baked on a bread or pastry of some kind. 

The word itself is French, naturalment, and translates to “cracker.” I presume the topping was so named because it is crunchy like a cracker when baked, although I must warn you that that does not hold true when you bake it on top of fish.  It gets a little crunchy but certainly not cracker crisp!

Since craquelin pastry is usually sweet I was intrigued when I saw the recipe for savory craquelin in delicious. magazine and couldn’t wait to try it. Was it good? Suffice to say, I'll be making this again! The topping was flavorful and delightful and the salmon below was tasty and cooked to perfection.

Savory Craquelin Pastry Roast Salmon

As mentioned above, this recipe was adapted from one in the UK magazine delicious. March 2021 issue but you can also find it online. You can mix the craquelin by hand but it’s much easier to get it nice and smooth with an electric mixer and I promise you want it nice and smooth. 

Ingredients

4 salmon fillets, about 1.5 lbs or 800g altogether, at room temperature

Juice of 1/2 lemon, plus wedges for serving

For the craquelin pastry topping:

2 slightly rounded tablespoons unsalted butter (about 30g), at room temperature

1/2 teaspoon demerara sugar

1 teaspoon smoked sea salt flakes (I used Maldon.)

Sprinkle freshly grated nutmeg

1/2 teaspoon pul biber (aleppo pepper) or substitute 1/4 teaspoon cayenne pepper, plus extra to serve, if you like

1 fat clove garlic, crushed and minced

2 sprigs fresh thyme, leaves picked off and chopped, plus extra sprigs to serve

3 tablespoons plain flour

Method

Preheat your oven to 425°F or 218°C and prepare your baking pan by lining it with baking parchment.

Use electric beaters to make the craquelin pastry topping by creaming the butter and sugar together until light and fluffy. Add in the salt, nutmeg, pul biber, garlic, thyme and flour.

Beat again until it’s thoroughly combined and spreadable.

Put the salmon on the lined baking pan, skin-side down. Dry the tops thoroughly with a paper towel. If the fish is wet, it’s a challenge to get the craquelin to stick and spread. 

Divide the craquelin dough between the salmon fillets. Spread each over the top of the fish using the back of a spoon. 

Pop the pan in your preheated oven and bake for 15 minutes. Finish it off under the broiler for 1-2 minutes or until the top is golden and the fish is just cooked through.

Sprinkle the fillets with the lemon juice, then add an extra sprig of thyme to each and a pinch more aleppo pepper or cayenne, if desired. 

Enjoy!

It's the second Friday of the month so that means it's time for my Fish Friday Foodie friends to share recipes with you. Our theme today is Salmon Chanted Evening 🤣   but feel free to make these for lunch as well! Many thanks to our host, Sue of Palatable Pastime for the fun theme name and all her behind the scenes work! 

• Chili Glazed Salmon from Karen’s Kitchen Stories
• Creamy Garlic Butter Salmon from Making Miracles
• Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
• Salmon with Lemon Caper Butter from Palatable Pastime
• Savory Craquelin Roast Salmon from Food Lust People Love
• Smoked Salmon Pasta from A Day in the Life on the Farm

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Baked Shrimp-Stuffed Sole Fillets

Baked Shrimp-Stuffed Sole Fillets take a rather bland fish to fabulous by stuffing it with shrimp, cream cheese, garlic and jalapeño, then baking it with a crunchy garlicky panko topping. 

Flounder aka lemon sole is one of our favorite fish to pan-fry or bake whole but here in the States whole fish on the bone doesn’t seem as common. We have to make do with fillets.

My local grocery store sells fillets of sole in groups of two or three, rolled together and displayed like little coils side by side in the seafood section. Like you might roll socks but then not fold the top over. That gave me an idea. Why not make some sort of stuffing to put inside and roll them up again? A simple Google search revealed that, once again, the world had beat me to it. No matter. It was a good idea and we enjoyed the dish thoroughly.

Baked Shrimp Stuffed Sole Fillets

This recipe is adapted from one on Epicurious. The original calls for 4-6 fillets yet says it serves only four. We found with side dishes, one sole roll each was plenty. This is a rich dish!

Ingredients

8 sole fillets  (approx. total weight = 1.28lb or 580g)

For the stuffing:

5.28 oz or 150g fresh shrimp - weight after peeled, deveined

1/2 cup or 120g cream cheese, softened

1 clove garlic

1 fresh jalapeño

1 generous cup or 35g cubed baguette

1/4 cup or 60ml milk

Fine sea salt 

Freshly ground black pepper

Bread crumb topping:

1 cup or 75g plain panko bread crumbs

1 garlic clove, smashed then minced 

2 sprigs fresh parsley leaves, minced

2 sprigs fresh thyme leaves, minced

1-2 tablespoon olive oil, plus extra for drizzling the topping

Method

Preheat your oven to 350°F or 180°C and prepare your baking pan by brushing the inside with a little olive oil.

 

Pour the milk over the bread cubes and push them down a bit so they are covered and they can soak it all up. Cut the shrimp into three or four pieces each. Crushed then mince the clove of garlic. Slice off the stem and mince the jalapeño.

In a large mixing bowl, mash the cream cheese with a fork. Add in the soaked bread and stir well. 

Add in the shrimp, garlic and jalapeño. Stir well to combine. 

Put 1/8 of the filling on the narrower end of each sole fillet. 

Roll up and place in the oiled baking pan. 

Continue the process until all stuffed sole rolls are in the pan. Sprinkle with a little fine sea salt and black pepper. 

To make the topping, combine all the ingredients except the olive oil with fork. This helps the herbs and garlic mix in more evenly dry.

Add olive oil. Mix again with a fork to distribute the oil evenly. Top the sole rolls with panko mix. Drizzle with a little more olive oil.

Bake in your preheated oven for 20 minutes. Brown a little more on the top with the broiler, if desired.

Remove from the oven and serve immediately. I highly recommend serving this with your favorite steamed vegetables or maybe some boiled baby new potatoes with mint and a lightly dressed green salad. 

Enjoy!

T.G.I.F. and yay for Fish Friday Foodies! Today we are sharing fish and seafood baked or roasted in the oven. Check out the great recipes below. Many thanks to our organizer and host, Wendy of A Day in the Life on the Farm. 

• Sneha’s Recipe: Air Fryer Whole Mackerel Fish Roast 
• Culinary Adventures with Camilla: Crispy Salmon Bellies
• Food Lust People Love: Baked Shrimp-Stuffed Sole Fillets
• Palatable Pastime: Honey Pistachio Crusted Salmon 
• Goats and Greens: Roasted Almond-Breaded Tapenade-Stuffed Trout with Mushroom Sauce. 
• A Day in the Life on the Farm: Roasted Chilean Sea Bass One Skillet Dinner 
• Karen's Kitchen Stories : Slow Roasted Salmon with Garlic Butter and Herbs

                                      

                                               

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Salt-and-Vinegar Chip Crusted Cod Fingers

These salt-and-vinegar chip crusted cod fingers bake up deliciously crunchy on the outside, tender and flakey on the inside. They are super easy to make. 

As I mentioned in yesterday’s easy tartar sauce recipe post yesterday, my family loves fish and chips. Battered and deep-fried, the traditional fish for this quintessential British dish is either cod or haddock. Additionally, salt and malt vinegar are often sprinkled on the fish as it is served.

Since I rarely deep-fry anything at home, this baked version made with a light batter and crushed potato chips and panko is a tasty substitute. And you don’t even have to add the salt and vinegar. It’s there already!

Salt-and-Vinegar Chip Crusted Cod Fingers

You can use your favorite potato chip flavor for this recipe but I recommend using the thicker kettle chips, whichever flavor you choose. This recipe is adapted from one for baked chicken tenders on Recipe Tin Eats.

Ingredients

1 lb or 450g cod loin

Fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 cup or 100g crushed salt-and-vinegar kettle chips

1 cup or 80g panko-style bread crumbs

Olive oil for drizzling

To serve:

Tartar sauce and/or ketchup (Get the recipe for my favorite easy tartar sauce here.) 

Parsley to garnish - optional

Method

Preheat your oven to 400°F or 200°C and prepare a large baking pan by lining it with baking parchment or a silicone liner. 

Dry the cod loin with paper towels and cut it into 8-10 pieces. 

Lightly salt (keeping in mind that the potato chips will also add some saltiness) and pepper the cod. 

Combine the panko with the crushed potato chips in a large bowl. 

In another bowl, whisk together the egg, mayonnaise, flour and mustard until you have a smooth batter. 

Carefully add the cod into the batter one or two pieces at a time and turn to coat.

Use a pair of tongs to gently transfer the cod to the panko/chip bowl. 

Cover the top and sides with the breading and press so that it adheres. 

Transfer the cod to the prepared baking pan. Continue this process until all the fish is battered and breaded. 

Drizzle the cod with a little olive oil.

Bake for 15- 17 minutes in your preheated oven, or until the outsides are crispy golden and the insides are lovely and flakey. Turn the pan around halfway through to make sure the fish browns evenly. If you are a thermometer using person, you are looking for an internal cooked temperature of 145°F or 63°C. 

Serve immediately with tartar sauce and/or ketchup to dip. Parsley to garnish – optional.

Enjoy! 

Happy Sunday FunDay! We are sharing recipes, both sweet and savory, that are made with chips to celebrate National Potato Chip Day, which happens to be today. Check them out below! Many thanks to our host, Rebekah of Making Miracles. 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Smoked Salmon Stuffed Deviled Eggs #FishFridayFoodies

Salty and full of flavor, smoked wild salmon is an excellent addition to stuffed deviled eggs, especially with cream cheese and chives. Serve them at your next party or keep the whole plate for your family!

Though we may think of deviled eggs as a retro Fifties appetizer, according to History.com, deviled eggs were first served in Roman times as a first course called gustation, Latin for tasting. 

By the 13th century, stuffed eggs appeared in cookbooks in Andalusia, part of modern Spain and by the 15th century they had made their way across most of Europe. Somehow it took another four hundred years, till the mid-1800s for stuffed eggs to turn up in the United States. 

I consider it a personal challenge to make up for those many years of stuffed deviled egg famine by making them as often as my family will eat them – and sometime when they won’t. 

I love deviled eggs of all kinds but these might be my favorite, stuffed with smoked salmon, cream cheese and chives. 

Smoked Salmon Stuffed Deviled Eggs

If you don’t have smoked wild salmon substitute the normal stuff. I’m sure it will taste just as good, after all, repeat after me: Any deviled egg is a good deviled egg. The color just won’t be as bright. This recipe makes more stuffing than you can put in the egg whites so feel free to spread the rest on toast or crackers. (Or eat it with a spoon.)

Ingredients

8 hard boiled eggs

4 oz or 113g wild caught smoked salmon

4 oz or 113g cream cheese, at room temperature

1/4 cup or 61g plain Greek style yogurt

1 tablespoon fresh lemon juice

5-6 green onion tops (green parts only)

Freshly ground black pepper

Optional for decoration: 

2 slices lemon, cut in 8

sprinkle of paprika or cayenne 

Method

Set aside 16 small pieces of the smoked salmon to use as garnish then use a sharp knife to mince the rest of it. Cut the green onions into small pieces. Set some aside to be used as garnish.

Place the minced salmon in a mixing bowl with the cream cheese, yogurt, lemon juice and the rest of the green onion tops. Give the whole thing a few generous grinds of black pepper.

Cut the eggs in half lengthwise then carefully transfer the yolks to the mixing bowl and place the whites on a serving plate. 

Mash the yolks with a fork and then thoroughly mix them with the other ingredients until well combined. 

Use a piping bag (or a plastic baggie with a corner cut off) to fill the egg whites with the mixture. 

Top each deviled egg with the reserved salmon, green onion tops and lemon slices. 

Sprinkle the tops with paprika or cayenne for decoration (and flavor!) if desired. 

Chill until ready to serve. 

Enjoy!

Check out all the other great smoked fish recipes my Fish Friday Foodie friends are sharing today!

• Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
• Smoked Fish Dip from Veggies First Then Dessert
• Smoked Salmon Club Sandwich from Making Miracles
• Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
• Smoked Salmon Quiche from Karen's Kitchen Stories
• Smoked Whitefish Dip from A Day in the Life on the Farm
• Smoked Whole Pomfret Fish Fry from Sneha's Recipe
• Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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