Name: Pan-Seared Steelhead with Garlic-Soy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Steelhead trout fillet; 1 tsp Avocado oil; 1 tbsp Tamari; 1 tsp Honey; 2 cloves Garlic; 1 tsp Fresh ginger; 1 tsp Toasted sesame oil; 2 cups Baby bok choy; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Steelhead with Garlic-Soy Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steelhead with Garlic-Soy Glaze

Pan-seared steelhead trout glazed in a savory garlic-ginger soy reduction, served with crisp bok choy for a vibrant and satisfying meal.

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NUTRITION

Protein

41.8g

Fat

23.4g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Steelhead trout fillet

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Honey

2 cloves Garlic

1 tsp Fresh ginger

1 tsp Toasted sesame oil

2 cups Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the steelhead trout dry with a paper towel and season both sides with sea salt and black pepper.
2
In a small bowl, whisk together the tamari, honey, minced garlic, grated ginger, and toasted sesame oil to create the glaze.
3
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the trout skin-side up in the pan and sear for 3-4 minutes until a golden crust forms.
5
Flip the fish and pour the glaze into the pan, allowing it to bubble and thicken for 2-3 minutes while spooning it over the trout.
6
Add the baby bok choy to the edges of the pan during the last 2 minutes of cooking, letting it wilt in the savory sauce.
7
Remove from heat once the trout is opaque and flakes easily with a fork.