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Dinner for 2

Mustard Steelhead Trout

$25.43for 420 minServes 2

This steelhead trout fillet bakes under a tangy mustard sauce until the fish flakes easily and reaches a safe temperature.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Tuna steak, 1 lb$11.99/lb typical1 lb$11.99Typical price
Garlic, a little$0.75 each typicala little$0.03Typical price
Butter, a little$0.40/oz typicala little$0.05Typical price
Fresh herbs (cilantro, a little$1.49 each typicala little$0.05Typical price
Lemons and limes, 0.25$0.60 each typical0.25$0.20Typical price
Total for the servings shown$12.72

Swaps

  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilVinegarMustard, mayo, ketchupSoy sauceSugar and brown sugarSalt and pepper

Not included in the cost.

  • 20 minstart to table
  • Easydifficulty
  • 2servings as written
  • $$$$typical cost tier

AmericanHigh-proteinDinners

Typical price

$6.36 per serving$25.43 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • cooking spray
  • 1 lb skinless steel head trout fillet
  • 1/4 tbsp rice vinegar
  • 2 1/2 tbsp dijon mustard
  • 1 tsp garlic paste
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp black pepper
  • 1/4 tbsp butter
  • 1 tsp salt
  • 1 tbsp coriander leaves

Steps

  1. Heat the oven to 400 F and coat a small baking dish with cooking spray.
  2. Stir the rice vinegar, mustard, garlic paste, soy sauce, sugar, lemon juice, pepper, salt, and coriander in a bowl.
  3. Place the trout in the dish and spread the mustard mixture over it.
  4. Dot the trout with butter and bake for 12 to 15 minutes, until it flakes easily or reaches 145 F.
  5. Rest the trout for 2 minutes before serving.

Main ingredient on sale this week? See what to make with tuna steak, mahi, halibut, trout on sale.

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