Pan seared fillet of Steelhead Trout, glazed with a sweet and tangy ginger sauce. Served with Cilantro Lime Rice and sautéed vegetables.

What you need:

Pick up these fresh items at your local Ralye’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. of Fish Fillet (Ask butcher to remove skin and portion 3-4 6 oz portions)
  • 22 oz. Ginger Marinade
  • 12 oz. Cilantro Lime Rice
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 10 oz. Fresh-Cut Vegetables


  • 10-12” Non-Stick Saute Pan
  • Lid for pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat oven to 200°F.
  2. Heat pan over medium-high heat for 1 minute. Add 1 TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté 1 minute.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the fish.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Lightly sprinkle both sides of the fish with seasoning.
  3. Add 1TBSP of oil to pan.
  4. Add fish to hot pan.
  5. Cook fish for 3 minutes on each side.
  6. While fish is cooking, heat the side dish pouch in the microwave. Follow instructions on the box.
  7. Pour 1/2 cup of sauce into pan and bring to simmer.
  8. Carefully remove plates from oven. Portion the side dish and fish, then cover with the remaining sauce from pan.

Chef’s Tip: Garnish with fresh cilantro and siracha.