Glazed Steelhead Trout

All measurements are approximate

I buy my Steelhead trout in a 3 lb or so package at my local Sam's Club. When I get home, I repackage it into 1 lb portions and freeze for later use. In my opinion, Steelhead trout has a similar taste and texture to salmon, though it's more tender. I make the glaze rather mild - you can easily make it stronger - just be sure to balance sweet/sour.

In a large mug, combine:

one spoonful Ginger Spread (or 1 tsp minced ginger root and sweetener to taste)
1 Tblsp soy sauce or Bragg's Liquid Aminos
1 Tblsp balsamic vinegar or lemon juice
1 clove garlic, minced and/or a handful of fresh garlic greens from the garden, snipped finely
1/2 tsp or more of any desired spices (red pepper flakes, cayenne, cardamom, etc)

Mix thoroughly and set aside.

Rub 1 Tblsp coconut oil onto the bottom of a glass pan (mine measures about 7.5" x 10.5"). Carefully wash 1 lb of the Steelhead trout and place in prepared pan. Spoon the sauce over the trout and set aside while you scrub sweet potatoes (put them in the oven at 350 degrees). When the sweet potatoes are nearly done (check them at 30-45 minutes), put the trout into the oven. Meanwhile, wash and chop your chard. Saute briefly and drizzle with butter or olive oil and lemon juice. By this time, the rest of the food should be done. Serve and enjoy! :)