Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Orange Teriyaki Steelhead


  • 6 Ruby Red or Natural Steelhead Fillets
  • 3/4 cup Teriyaki glaze or sauce
  • 3/4 tsp. powdered ginger
  • 3 ounces of orange juice
  • 1 Tb. Cilantro, finely chopped


  • Remove butter pats from fillets and set aside.
  • Combine Teriyaki, ginger and orange juice. Whisk until smooth. Place trout skin side down on foil lined grill or place in frying pan.
  • Glaze each fillet with the sauce. Sprinkle fillets with cilantro and place butter pats back on fillets. Grill or fry for 5 minutes, turn over and continue cooking for another 2 minutes. Fillets should be fork-tender when finished. Best served with rice and vegetables.
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