Serves 4
Recipe adapted from www.bhg.com
We’ve taken our Peach Vanilla Honey Jam and turned it into a delicious, sticky sweet-spicy glaze that pairs perfectly with fresh steelhead trout. Served atop fluffy rice with fresh peaches, jalapeños and crunchy lettuce, this meal is light, intensely flavorful and wholly satisfying.
Ingredients
- ¼ cup white, red or yellow miso paste
- ¼ cup rice vinegar
- 1 Tablespoon honey
- 4 teaspoons Sriracha sauce
- 1 Tablespoon grated fresh ginger or 1 rehydrated Maranatha Farm Ginger Coin
- 1 Tablespoon coconut aminos
- 2 garlic cloves, grated or 2 rehydrated Maranatha Farm Garlic Coins
- ¼ teaspoon crushed red pepper
- 1 ½ lb. center-cut fresh skinless steelhead trout fillets, cut into 1 ½” cubes
- 2 medium peaches, halved and pitted
- 2 cups hot cooked rice
- Shredded butter lettuce or romaine leaves, thinly sliced green or red jalapeno peppers, finely chopped fresh peaches, sliced green onions, fresh cilantro, and/or sesame seeds (optional)
Method
For glaze, in a medium bowl stir together peach jam, miso paste, vinegar, honey, sriracha, ginger, coconut aminos, garlic, and crushed red pepper. Reserve 1 cup of the glaze. Add trout to the remaining glaze in the bowl; toss gently to coat.
Position top oven rack 6 to 8 inches from broiler. Preheat broiler. Line an extra-large rimmed baking sheet with foil. Coat foil with nonstick cooking spray. Using a slotted spoon, arrange trout cubes in the prepared pan, leaving 1 inch between pieces. Add peach halves to pan, cut sides up. Brush peaches with remaining glaze in bowl. Broil, turning once halfway through cooking, until trout just flakes (145°F) and peaches are lightly charred, 10 to 12 minutes.
Meanwhile, place reserved sauce in a small saucepan. Heat through over medium heat, about 2 minutes.
Cut broiled peaches into wedges. Spoon rice into bowls. Top with peaches and trout. Top as desired with shredded lettuce, jalapeños, chopped peaches, green onions, cilantro, and/or sesame seeds. Drizzle with reserved sauce.