Pomegranate Glazed Trout

Pomegranate Glazed Trout

Time: 40 minutes
Serves: 4


  • 1.5lb steelhead trout fillet
  • 2 tablespoons olive oil
  • 2 large shallots, sliced into thin rings
  • 1 red onion, sliced into thin rings
  • 2 fennel bulbs, sliced thin
  • 1 orange, sliced in ½ inch wedges 
  • ½ cup white wine or sherry 
  • salt and pepper to taste


  • 2 tablespoons miso
  • 1 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoon pomegranate molasses OR 2 tbsp honey with 1 cup pomegranate juice
  • ½ teaspoon salt and pepper


  • ¼ - ½ cup pomegranate seeds, chopped rosemary or parsley


  • Preheat oven to 400° F
  • Whisk marinade ingredients together in a small bowl and pour over the fish, coating it well for 15 minutes
  • Heat oil over medium high in an extra large skillet or a cast iron
  • Sauté fennel, shallots and oranges for 4-5 minutes, stirring until golden and slightly tender
  • Splash with wine and season generously with salt and pepper
  • Simmer gently until wine has evaporated
  • Make space in the skillet to lay steelhead fillet down flat and surround fillet with the braised fennel combination
  • Place the skillet in the oven to roast for roughly 10-14 minutes 
  • Remove skillet from the oven and garnish with pomegranate seeds, fresh rosemary or parsley and salt to taste
  • Enjoy!