• 1 steelhead trout fillet (3–5 lb. skin on)
• Redmond’s Sea Salt, to taste
• ground black pepper, to taste
• 1 – 1 1/2 Tablespoons olive oil, divided
• 1 shallot , minced
• 2 garlic cloves, minced
• 1/2 poblano pepper, minced
• 1/3 cup orange marmalade
• 1 1/2 Tablespoons soy sauce
• 1 Tablespoon lime juice
• 1/2 teaspoon lime zest
• 1/2 Tablespoon fresh cilantro, chopped
1. Preheat your grill on high heat for 15 minutes, covered.
2. Meanwhile, using heavy duty aluminum foil, create a “rimmed baking sheet” to keep the trout from sticking to the grill. Place fillet onto foil and season with salt and ground black pepper
3. Brush the fillet with about 1/2 – 1 Tablespoon of olive oil, depending on the size of your fillet. Place the seasoned fish on the hot grill, reducing the heat to medium high.
4. To make the sauce, heat the remaining 1/2 Tablespoon of oil in a small saucepan. Add the shallot, poblano pepper, and garlic, cooking on medium low heat for about 3-5 minutes, just until tender. Add the orange marmalade and the soy sauce. Mix to combine and bring to a simmer for just a minute. Add the lime zest and juice, mix to combine, and remove the sauce from the heat.
5. When the fish fillet is halfway cooked (you will see the edges of the fillets turning pink), spoon the orange glaze all over the surface of the fish. Keep grilling until the fish is completely cooked and then take off the grill. Approximately 8 minutes for a small fillet and 15 for a large fillet.
6. The skin of the fish will stick to the aluminum foil. This will allow you to transfer the fillet without the skin by using a thin spatula. Simply go all the way around and underneath the fish and then use 2 large spatulas to transfer the fish to a serving platter. Garnish with fresh cilantro.