Prep Time: 15 Minutes

Cooking time: 12 minutes

Serves: 4 people


  • Steelhead trout (2 pounds}
  • Sake wine (¼ cup)
  • Canola salad oil (3 teaspoons)
  • Fresh ginger, ground (1teaspoon)
  • Fresh garlic, chopped (½ teaspoon)
  • Sweet potato & spicy chips (1 cup)
  • Brown sugar (2 teaspoons}
  • Black pepper (½ teaspoon)
  • Kosher salt (1 teaspoon)

Additional Ingredients:

  • Lemon juice
  • Apricots cut in half moons, grilled (4)
  • White peaches, quartered, grilled (4)
  • Heirloom tomatoes, cut in half moons ( ½ cup chopped)

In a medium bowl, combine and toss all the ingredients, cover with plastic wrap, and put back into the refrigerator.


In a medium bowl,combine the wine, canola oil, ginger, garlic, brown sugar, black pepper, and salt. Mix well. Place the steelhead in the bowl, cover with plastic wrap and place it in the refrigerator for 20 minutes to half an hour. Next, lay the steelhead on a baking sheet. Put sweet potato chips in a plastic bag, crusted to 1/16th of an inch, then top the steelhead with it. Preheat the oven to 425 degrees, put in the steelhead and let it bake for 12 minutes. Remove the fish to a plate, top it with the grilled fruits and tomatoes and enjoy.