Baked Trout With Sweet Chili Sauce Recipe

Cooking fish can be an intimidating task for some people. It can be hard to cook it just right, pack it with flavor, and avoid making your entire house smell. Mashed recipe developer Catherine Brookes brings us this delicious baked trout recipe with sweet chili sauce. The fuss-free baking method and bold sauce makes this meal a top contender for a weeknight dinner. 

"One of the best things about this recipe is how quick and easy it is to make," Brookes shares, adding, "Just mix up the dressing, pour it over, and bake!" Not to mention, the cleanup is just as breezy, so you won't have to deal with fish oil in your sink. Most importantly, as Brookes comments, "Trout is such a delicious alternative to other common types of fish, and the sweet and spicy glaze pairs with it so well." This simple preparation can play a starring role alongside side dishes like rice and steamed vegetables. 

Brookes loves the way trout complements the sweet and spicy flavors of the sauce but notes, "This would also work really well with salmon or even white fish such as cod or basa." Whatever you choose, be sure to pick up fillets to avoid dealing with bones.

For the glaze, you'll need chili powder, ground cumin, honey, lime juice, lime zest, olive oil, soy sauce, and crushed garlic. This combination comes together wonderfully, and Brookes highlights that "Adding the lime zest, as well as the juice, adds that extra zesty kick." In case you don't have honey, she says, "I believe brown sugar would also work well here."

Start by preheating the oven to 400 F. Then, grab a baking sheet and line it with tin foil, making sure to leave sufficient overhang on the sides of the baking sheet. This makes it easy to cover the fish as it cooks, and leaves you with almost no dirty dishes.

In a small bowl, add the chili powder, ground cumin, honey, lime juice, zest, olive oil, soy sauce, and crushed garlic. Mix the contents until they combine into a uniform sauce.

Transfer the trout fillets to the lined baking sheet, leaving a little bit of space between each one. Spoon the sweet chili sauce over the fish, letting it drip down the sides to coat it entirely. Then, take the extra overhang on either side of the baking sheet, and fold it over the center to cover the fish. 

Pop the tray into the oven, and bake the trout for 18 to 20 minutes. You'll know it's ready once the fish is flaky when you test it with a fork.

Sprinkle some freshly-chopped parsley on top as a garnish, if desired, and serve the trout with lime wedges. Brookes enjoys this sweet chili trout with sautéed vegetables and rice, and notes that "This is also great served with baby potatoes and steamed greens, such as broccoli and green beans." 

Since this dish is quick and easy to make, Brookes recommends "serving the fish right away, as it can tend to dry out a bit when stored in the fridge." If you end up with extra, she says "It could be kept up to 2 days in the fridge, and reheated in the oven or microwave."