Sweet Heat Maple Sriracha Steelhead Trout
with Chili-Roasted Carrots & Brussels Sprouts
Sweet Heat Maple Sriracha Steelhead Trout
Tender steelhead trout gets a sweet-spicy maple sriracha glaze, paired with chili-roasted carrots and Brussels sprouts for a bold, colorful dinner.
Ingredients
For 2 servings
- 9 ounce Carrots
- 1 teaspoon Korean Chili Flakes
- 2 tablespoon Maple Syrup
- 12 milliliters Ponzu Sauce
- 8 ounce Shredded Brussels Sprouts
- 1 teaspoon Sriracha
- 10 ounce Steelhead Trout
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories580
Protein35g
Carbs37g
Fat30g
Tags:
Protein SmartCalorie SmartCarb SmartFiber SmartLow SodiumDietitian WinEasy Prep
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a soy-free option, use coconut aminos or a gluten-free seasoning blend in place of the ponzu-style seasoning. For lower sugar, reduce the maple-sweet element and boost heat with extra chili flakes or a sugar-free hot sauce.
What to serve with it
Serve with a crisp cucumber salad or simple steamed rice to balance the sweet-spicy glaze and add freshness. A light citrusy slaw or sautéed greens also works well if you want more crunch and volume.
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