Pan Seared Steelhead Trout with Citrus Vinegar Glaze | Adelphia Seafood, Pennsylvania
Preheat your pan (preferably cast iron) over medium-high heat.
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Cooking tools:
- Cast iron skillet
- Stove
- Pastry brush
- Saucepan
- Spatula
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 ½ pound Steelhead Trout fillets
- extra virgin olive oil
- salt
- pepper
- ½ cup dry white wine
- ½ cup balsamic vinegar
- 2 tbsp orange juice
- 2 tsp lemon juice
- 2 tbsp brown sugar
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