Pomegranate Glazed Trout

Pomegranate Glazed Trout

Braised with fennel, shallots and oranges, this festive dish features bright, seasonal ingredients that pair deliciously with our steelhead.
Perfect for any holiday meal!

Prep Time: 15 min

Cook Time: 25 min

Serves: 4


  • 1.5 lb steelhead filet
  • 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


  1. Preheat oven to 400° F.
  2. Make steelhead marinade by whisking marinade ingredients together in a small bowl. Pour marinade over the fish, coating it well for 15 minutes.
  3. Heat oil over medium high in an extra large skillet or a cast iron.
  4. Saute fennel, shallots and oranges for 4-5 minutes, stirring until golden and slightly tender. 
  5. Splash with wine and season generously with salt and pepper. Simmer gently until wine has evaporated. 
  6. Make space in the skillet to lay steelhead fillet down flat and surround fillet with the braised fennel combination.
  7. Place the skillet in the oven to roast. Whole fillets will most likely take 10-14 minutes depending on thickness. 
  8. Remove skillet from the oven and garnish with pomegranate seeds, fresh rosemary or parsley and salt to taste. 
  9. Enjoy!
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