Good afternoon to all you lovely people!
I hope you are all having a great day so far. I am counting down the days to the long weekend! Only two more days of work till 3 days off, then 4 work days after that and I am going to Vancouver island for 9 days!
Can you tell I’m excited?
I’m going to tell you a little about this fish:
But first, let me tell you why I’m so gosh darn excited for my time off.
We do this big camping trip every year with a whole bunch of my family and family friends. We both look forward to this trip all year long. Last year we couldn’t make it work with our schedules, and after that we swore we would never miss this trip again.
Mr. Delish goes out fishing and crabbing and I laze around and read. It’s really the only vacation we get where we can totally relax and do what we want, when we want. Camping is the best for that!
I will maybe do a little post with some photos from previous years so you can see what it’s all about.
Pure heaven, I’m telling you!
It’s kind of fitting that I’m telling you about this trip in the same post as this fish recipe because the guys usually catch salmon on that trip. Let me tell you, I loovvvee salmon, that is one tasty fish. BUT (and I might get shot at for this) I kind of like steelhead trout a little more. Steelhead is just SO much more forgiving than salmon because it’s a lot oilier. Therefore if you overcook it slightly, it will still be super tasty! Whereas salmon becomes kind of a dry, flaky, disaster if it gets overcooked in the slightest.
You can definitely use salmon with this recipe if that is what you have, but if you can find steelhead, try it!
Okay so I made this fish two ways! The first is a yummy maple soy glaze:
And the second is my personal favorite, which is topped with a tangy lemon garlic aioli!
Both options are delish, and if you buy a whole steelhead/salmon you can try both versions, one on each side!
Again you have the sweet and savory version with the maple soy glaze
Or the tangy and creamy deliciousness of the one topped with Lemon Garlic Aioli!
Either way you have it, I think you will really enjoy!
Thanks for reading and please let me know in the comments below if there is a recipe you’d like to see on Miss Delish.
Miss Delish asks:
Do you have a yearly trip that you look forward to every year?
Where do you go? What do you do?
A delicious and mess free way to cook fish! You can substitute any kind of salmon if you wish.
- 1 side (filet) steelhead trout
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sriracha sauce
- 2 cloves garlic minced
Turn your BBQ on to high to allow it to heat up.
In a mixing bowl, combine the soy sauce, maple syrup, hoisin sauce, vinegar, and garlic. Mix well to make sure the syrup is totally combined. Set aside for a moment.
Lay the filet, skin side down, on a baking sheet lined with aluminum foil. Brush the glaze over the fish, making sure not to drench it as any sauce that pools on the sides will just burn.
When you're ready to cook, lower the BBQ to medium low and transfer the fish (leaving it on the aluminum foil) to the BBQ. Close the lid and cook for 10-12 minutes, basting it with the sauce throughout. When it is finished the fish should be completely cooked through and the sauce should be browned and bubbly around the edges.
Use the baking sheet to help you transfer the fish back off of the BBQ. Slice into pieces and serve immediately!
This is a delicious and mess free way to cook fish. Feel free to use salmon if you wish!
- One side (filet) of steelhead trout
- 1/2 cup mayonnaise
- juice of one lemon
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
Turn the BBQ on to high to preheat and prepare the trout by placing it skin side down on a baking sheet lined with aluminum foil.
In a small mixing bowl add the mayonnaise, lemon, garlic, salt and pepper and mix well to combine. Spread over the fish evenly.
When you're ready to cook lower the BBQ to medium low and transfer the fish (leaving it on the foil) to the preheated BBQ grill. Cook for 10-12 minutes until fish is cooked through.
Serve immediately with extra lemon wedges for spritzing!