The brook trout raised at Micmac Farms are hatched from native Maine brook trout eggs acquired from the Enfield Fish Hatchery. The farm doesn’t breed its own stock, as it is important to the tribe that the fish are genetically the same as wild trout. The Micmac trout, however, have a distinctive bright pink flesh, rather than the more typical white, due to the diet of freshwater shrimp, earthworms, and soy protein they are fed on the farm.–Kate Shaffer

A weathered wood table with a white plate, filled with 2 honey-soy covered trout, green beans, lime quarters, a pot of glaze and a large spoon.

Trout with Honey-Soy Glaze

5 from 1 vote
Fresh, locally caught trout (wherever possible) shines in this recipe. The slightly sweet honey-soy glaze and quick cooked green beans just highlight how good it is.
David Leite
CourseMains
CuisineAmerican
Servings4 servings
Calories147 kcal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients 

  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 2 large (1 1/2 lbs) trout fillets, pin-bones removed*
  • 2 tablespoons mild vegetable oil
  • 8 ounces green beans, trimmed
  • Sea salt and freshly ground black pepper
  • 1 lime, cut in half
  • 2 tablespoons toasted sesame seeds

Instructions 

  • Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
  • In a small bowl, whisk together the honey and soy sauce until the honey dissolves. Divide the sauce between two small bowls.
  • Arrange the trout fillets on the prepared baking sheet and brush with the sauce from one of the bowls. Season with a little black pepper.
  • Roast the fish until opaque and firm to the touch with a slight spring, 10 to 15 minutes.
  • In the meantime, in a large skillet or wok over medium-high heat, warm the oil. If using a wok, preheat it before adding the oil and swirling to coat the surface.
  • Add the green beans and a pinch of salt and pepper, stir-fry for 2 minutes. Cover with a lid and steam over reduced heat until tender to the bite, 2 to 3 minutes more. If your beans are mature, they may take longer to cook.
  • Remove the lid and remove from the heat until ready to serve.
  • Place the trout and beans on a serving platter. Spoon over the remaining glaze from the other bowl and squeeze over some lime juice. Sprinkle with toasted sesame seeds and serve immediately.

Notes

*How do I remove the pin bones from trout?

Pin bones run down the length of a fish fillet and stick out perpendicular to the spine. And while they do soften up with some cooking techniques (like deep frying), it can still be uncomfortable to come across one in your dinner. If you run your hand back and forth down the length of your fillet, you should be able to feel them. It’s possible that they’ve already been removed, if you bought the fillet. If you’ve caught the fish yourself… well, you have some work to do. A simple way to do this is to lay your fillet over an upturned bowl—this creates a convex shape that pushes the bones out making them easier to see—and then pull out the pin bones with a (clean!!) pair of tweezers. Want a little more information? Our very own Never Cook Naked guys explain how to remove pin bones in detail.
The Maine Farm Table Cookbook

Adapted From

The Maine Farm Table Cookbook

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Nutrition

Serving: 1 servingCalories: 147 kcalCarbohydrates: 17 gProtein: 3 gFat: 9 gSaturated Fat: 6 gMonounsaturated Fat: 2 gCholesterol: 1 mgSodium: 536 mgFiber: 3 gSugar: 11 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Kate Shaffer. Photo © 2021 Derek Bissonnette. All rights reserved.

Recipe Testers’ Reviews

We love fish and we loved this trout with honey-soy glaze. It’s a simple recipe allowing the trout fillets to shine. Mixing the glaze took all of a minute. My fillets were quite large and took closer to 15 minutes to roast. While the fish was in the oven, the green beans were tossed in a deep skillet with the oil, salt, and pepper. Everything was ready about the same time so this recipe would be great for a weeknight dinner. The fish was lightly flavored with the honey-soy glaze, and the sesame seeds and lime juice really put it over the top for me.

As the fillets were quite large, we had 4 servings for dinner with a whole fillet left over. There was sufficient left over to make 2 lunches for the next day as well as 2 fish sandwiches. For dinner, we had just the fish and green beans. For the lunches, we made a garden salad with an Asian sesame dressing to complement the glaze. For the sandwiches, it was a hearty sourdough bread smeared with mayo, the fish, and thinly sliced cucumbers. All in all, we got 8 hearty servings. This will vary depending on the size of your fish fillets. It’s almost enough to make me consider taking up fishing again…almost.

Trout with honey-soy glaze is an easy and tasty weeknight supper, coming together and on the table in just over 45 minutes. And, I had time between steps to make a raw asparagus salad to accompany the meal. The honey-soy glaze made the dish and I liked having extra to pour over at the end. I think it would work with other types of fish–salmon, tuna–and it would be delicious grilled. Stir-frying the green beans continued the Asian vibe and were a nice accompaniment.

What a wonderfully unique and simple dinner idea. (And let’s not leave out healthy as a descriptor as well!) The fish and green beans were both perfectly seasoned and cooked; I served this trout with honey-soy glaze with a roasted red pepper panzanella for a colorful summertime dinner. That, and a tasty glass of Claret.

This trout with honey-soy glaze is a delightful easy and flavorful dish as long as you don’t have the stress of filleting the trout like I did. Our small supermarket sells whole trout (minus the heads) from the Bucksnort Ranch, but no one at the counter knew how to fillet them that day. I’ve never done it before and even though I watched videos, my results were kind of inelegant.

I loved the simple soy and honey marinade–it was a little salty and a little sweet but didn’t overpower the trout, and tasted great on the green beans as well. I served everything with crispy herbed parmesan potatoes, which have become a staple side dish at my house. I actually purchased a little over 2 pounds of trout (2 fish) so that I could get 4 fillets, as I felt like trout is so light that one fillet per person for dinner wasn’t too much.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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