Honey And Gochujang Glazed Trout

"Gochujang is a thick Korean pepper paste made from chili peppers, rice, fermented soybeans, and salt. My kitchen pumps out so many Korean inspired meals, here in the Deep South!"
-- @thedaleyplate

Recipe Intro From thedaleyplate

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Serves 4


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.