Rum glazed steelhead
Prep time
Cook time
Total time
This marinade is excellent for salmon too.
Serves: 4
  • The marinade
  • 3 Tabls of coconut sugar
  • 3 Tabls of dark rum
  • 2 Tbls of coconut aminos or organic soy sauce
  • 1 Tbls of grated fresh ginger (peels on)
  • The zest and juice of one lime
  • 3 cloves of garlic, pressed
  • Splash of your favorite hot sauce (I used Sriracha)
  • ¼ tsp of black pepper
  • The fish
  • 4 (6 oz) steelhead fillets or steaks
  • Garnish with sesame seeds
  • (I used Vivi Tallman’s seaweed sprinkles)
  1. Combine the all the ingredients for the marinade in a medium bowl and whisk up till well combined. Nestle the steaks (or fillets) in the marinade and then cover, and tuck in the fridge for a half hour for super fresh fish or up to an hour if the fish is not as fresh. Turn a few times during the marinating.
  2. Ok, now you have two ways to cook this fish, grill it or fry it, depending on the weather. (And I suppose your desire too) We prefer to grill it. Here are instructions for the two ways to do it;
  3. Grilling; Spray your clean grill racks with high heat oil then turn on the grill to high to get things nice and hot. Put the steelhead steak on the grill (discard the marinade) and then turn it down to med-high heat and grill for 6-8 minutes on each side till you cut into one steak and see it still lightly pink in the center. (Don’t be bashful about cutting into one steak to check where your cooking time is) Take it off the grill at this point, it will cook the rest of the way.
  4. Frying; heat a large iron or stainless steel skillet over medium high heat with 1 tabls of high heat cooking oil in it, like coconut or avocado, and add the fish and marinade to the pan. Cook fish 4-5 minutes on each side or until the fish flakes easily when tested with a fork. Place one fillet or steak on each plate, drizzle each serving with the pan juices, sprinkle with sesame seeds and serve with salad and veggies.
Recipe by The Cave Woman Cafe at