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2 lbs of fish of choice, such as salmon, trout, or tilapia (roughly 2lbs)
4 cloves fresh garlic, diced
3 tbsp salted butter
1 tbsp Korean Gochujang paste
2 tbsp honey
1/2 cup chopped parsley
In a small bowl, add kochujang, honey and parsley, stir to combine and set aside.
Heat a 12" non-stick skillet to medium-high. Add butter and garlic and cook for 1 minute until melted and just bubbling. Place trout in pan skin side down, making sure that every surface of flesh is touching the pan. Cook for 3-5 minutes and flip.
While the skin side is cooking (3 minutes), use a marinade brush to spread kochujang mixture evenly over the flesh side of the trout. Remove pan from heat and place trout under a moderate broiler for 5 minutes. (Alternatively, flip the fish over once more and cook for 1-2 minutes just until the marinade caramelizes slightly). Place on a serving dish along with any pan juices. Serve with a green salad.