Sweet Chili Steelhead with Peaches + Hatch Pepper Slaw
This is one of my all-time favorite and go-to fish recipes. I normally just use salmon, but I saw the most gorgeous steelhead fillets at Safeway and just couldn't resist.
This marinade is mostly sweet with just a little kick - and it keeps the fish super tender. And those peaches? Oh, boy. DELICIOUS. Do yourself a favor and make this one soon!
Side note: I lined my baking sheet with tin foil and it was a total fail. Stuck to the pan. It was ugly. Don't do that. Use parchment paper. ;)
Enjoy!
Sweet Chili Steelhead
with Peaches + Hatch Pepper Slaw
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Servings: 4-6
INGREDIENTS:
Sweet Chili Steelhead:
1-1/2lb Steelhead or Sockeye Salmon Fillet
1/2 cup Thai Sweet Chili sauce
1/4 cup low-sodium soy sauce
3 garlic cloves, minced
1 lime, juiced
1 Tbsp honey
1 tsp sambal oelek
1 tsp sesame oil
Peaches + Hatch Pepper Slaw:
1 Hatch Chili Pepper, skin and seeds removed, diced
3 Peaches, diced
1 Avocado, diced
3 Tbsp Honey
1/3 cup cilantro, diced
1/4 cup red cabbage, julienne
salt + pepper
INSTRUCTIONS:
Place an oven rack at the top of the oven and turn on the oven's broiler to HIGH.
On a baking sheet, place a slightly oiled Hatch Chili.
Place baking sheet on the top rack and cook until chili is browned/blackened on all sides, about 5-7 minutes. Make sure to turn throughout cooking process. Remove from oven and place a foil tent over it to steam. Set aside until ready to use.
Place an oven rack in the middle of the oven and preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Place the fish fillet on baking sheet, skin side down, and pat flesh dry with paper towels.
To make the marinade, whisk together chili sauce, soy sauce, garlic, lime juice, honey, sambal oelek, sesame oil and salt in small bowl.
Using a basting brush, apply about a 1/3 the marinade to the fish. You want to make sure the fillet is well-coated.
Place in oven and cook for 10-12 minutes.
Remove from oven and baste the fish with the marinade again.
Place back in oven for additional 10-12 minutes, or until the fish is cooked through.
While the fish is cooking, make the Peaches & Hatch Pepper Slaw.
By now, the Hatch pepper should be well-steamed and cooled down enough to work with. Remove skin and seeds and dice. Combine with diced peaches and diced avocado in a bowl. Mix together with cabbage, cilantro and honey. Season with salt + pepper.
When the fish is done cooking, remove from oven and top with slaw.