Grilled Steelhead Trout Recipe
roastred butternut squash, sriracha yogurt, pickled red onion, pepitas
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Ingredients
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For the Grilled Steelhead Trout
For the Roasted Butternut Squash
For the Sriracha Yogurt
For the Pickled Red Onion
For the Pepitas
Method
For the Grilled Steelhead Trout
- 1
Prepare the Marinade
In a small bowl, whisk together olive oil, salt, black pepper, and lemon juice.
- 2
Marinate the Trout
Place the steelhead trout fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
- 3
For the Roasted Butternut Squash
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Season the Squash
In a large bowl, toss the diced butternut squash with olive oil, salt, cinnamon, and nutmeg until evenly coated.
- 6
Roast the Squash
Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized.
For the Sriracha Yogurt
- 7
Prepare the Sriracha Yogurt
In a bowl, combine Greek yogurt, Sriracha sauce, and lime juice. Mix well until smooth.
For the Pickled Red Onion
- 8
Make the Pickling Liquid
In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat until the sugar dissolves.
- 9
