Baked wasabi-glazed trout.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.

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  • Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.

  • Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.

Nutrition Facts

228 calories; protein 22.6g 45% DV; carbohydrates 3.3g 1% DV; fat 13.2g 20% DV; cholesterol 60.2mg 20% DV; sodium 1031.5mg 41% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2015
This is a creative spin on trout, without question!! An excellent pairing trout/wasabi!! So, I prepared it first to the letter. (Really respected the original recipe for its creativity) And it was really good, but any Asian inspired fish recipe without ginger is lacking something, in my opinion. The recipe was good just not memorable. Found out trout really is an excellent fish to accompany wasabi! It's mild flavor lends itself well, and does not need a full-blown teriyaki or overpowering marinade. The second time I adjusted by adding a tsp of ginger, substituting sesame oil for olive oil, added 4 teaspoons of brown sugar and finally swapping parsley for oregano! Lastly, as other reviewer's recommended I added additional wasabi. Give it a try, but I really believe it needs the ginger at the very least and brown sugar binds the sauce adding a shimmer and is well suited as a glaze. The extra wasabi should be added, per your own taste and sesame oil is kind of a no-brainer being that it is an Asian inspired recipe. Read More
(16)

Most helpful critical review

Rating: 3 stars
03/03/2016
It was way too salty and I could not taste the wasabi. Next time I'll use double the wasabi and half to 1/3 of the soy sauce. Read More
50 Ratings
  • 5 star values: 39
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/28/2015
This is a creative spin on trout, without question!! An excellent pairing trout/wasabi!! So, I prepared it first to the letter. (Really respected the original recipe for its creativity) And it was really good, but any Asian inspired fish recipe without ginger is lacking something, in my opinion. The recipe was good just not memorable. Found out trout really is an excellent fish to accompany wasabi! It's mild flavor lends itself well, and does not need a full-blown teriyaki or overpowering marinade. The second time I adjusted by adding a tsp of ginger, substituting sesame oil for olive oil, added 4 teaspoons of brown sugar and finally swapping parsley for oregano! Lastly, as other reviewer's recommended I added additional wasabi. Give it a try, but I really believe it needs the ginger at the very least and brown sugar binds the sauce adding a shimmer and is well suited as a glaze. The extra wasabi should be added, per your own taste and sesame oil is kind of a no-brainer being that it is an Asian inspired recipe. Read More
(16)
Rating: 4 stars
11/24/2012
Really enjoyed this; however will adjust quantity of wasabi (x 2) next time. Read More
(9)
Rating: 4 stars
03/04/2013
Enjoyed it very much. Easy prep too! Read More
(2)
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Rating: 5 stars
02/21/2016
Generally not a big fan of baked fish this recipe proved to be an exception. Read More
(1)
Rating: 5 stars
03/21/2013
This was excellent! The grocery store didn't have trout so I made it with tilapia (at 350 instead of 450). It was so good! Read More
(1)
Rating: 5 stars
11/06/2012
I thought this was fantastic! I love anything wasabi. Read More
(1)
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Rating: 4 stars
03/27/2015
Very good! I used this on Swai and it came out very nice a little soupy in the baking dish (probably from my fish choice). I will use a broiler pan or a rack to keep the fish up a bit next time. Agree with other posters - More Wasabi little less soy and maybe some sugar for a nice glaze Read More
(1)
Rating: 4 stars
02/16/2018
A gorgeous blend of flavours. I followed the recipe as written The wasabi was wonderful with the trout. I will add even more next time. I added some lemon. I didn't find it too salty but my husband did. I have a real salty tooth:-) #allrecipesallstarscanada #forthoseyoulove Read More
(1)
Rating: 4 stars
08/19/2016
Very good prepared according to recipe. But I used salmon not trout. Some changes on subsequent preps....Too salty? use low sodium soy sauce. I double the wasabi and actually marinade it for about 1/2 hour before cooking. Use remaining to make the glaze. Line pan with parchment paper to make for easy clean up. Read More
(1)
Rating: 3 stars
03/03/2016
It was way too salty and I could not taste the wasabi. Next time I'll use double the wasabi and half to 1/3 of the soy sauce. Read More
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