SSteelhead Trout with Jack Daniels Glaze

Filet of Steelhead Trout (or Salmon Filet)

1 tbsp finely chopped shallot

1 clove of garlic (minced)

1 Cup Brown sugar

¼ Cup Jack Daniels Tennessee Whisky

¼ Cup Chicken broth (or Beef broth if serving with steak)

1 tbsp of Worcestershire Sauce

1 tbsp of Red Wine Vinegar

½ tsp Tabasco Sauce

Olive Oil

Salt & Pepper



Brush a light coating of olive oil on the fish filet. Season with salt and pepper and broil until cooked (approximately 10 minutes)

Add a splash of olive oil to a sauce pan on medium heat. Add the shallots and garlic, and “sweat” them for a minute or so. Add all wet ingredients to the pan, stirring occasionally (Tabasco Sauce is optional, add or reduce amount to taste). Add the brown sugar to the mixture. Add salt and cracked black pepper to taste. Bring to a boil and then reduce and simmer until sauce is reduced by half, approximately 10 to 12 minutes. The sauce should be thick enough to coat the back of a spoon. Be careful not to overcook it, or else the sauce will caramelize.