Pan Seared Steelhead with Tamarind Glaze

Pan Seared Steelhead with Tamarind Glaze

Prep Time: 25 minutes

Servings: 4



1 tablespoon blended oil

1 filet, steelhead trout, skinless

3 teaspoons Spice Rub

1 tablespoon Tamarind Glaze


Heat a cast iron pan and add the blended oil. Season the fish liberally with the spice rub and sear on each side for about 2 minutes, or until the fish reaches an internal temperature of 130 degrees. brush the tamarind glaze on the fish and reheat it in the oven for about a minute until the glaze bubbles and caramelizes.


Serve with basmati rice, a refreshing citrus salad or a roasted vegetable of your choice.


For the Spice Rub:

1 teaspoon Black Peppercorns

2 teaspoons Yellow Mustard Seed

1 teaspoon Coriander Seed

2 teaspoons Cumin Seed

1 tablespoon Sea Salt

2 teaspoons high quality ground Turmeric


Toast the peppercorns, mustard seeds, coriander seeds and cumin in a dry pan for about a minute until they are fragrant.


Combine the toasted spices with the salt in a spice grinder and grind to a fine powder.

Transfer the ground spice to a mixing bowl and add the turmeric powder, mixing well to combine. Transfer to an airtight container.


For the Tamarind glaze:

1 cup Honey

1 cup Soy Sauce

tablespoons Tamarind paste or store-bought tamarind chutney

tablespoon Ginger Garlic Paste

tablespoon Salt

tablespoon Ground Black Pepper


Combine all ingredients in a small saucepan and bring to a gentle boil. Simmer for 10-15 minutes until the mixture is slightly thickened. allow the mixture to cool completely.

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