If you’ve dined with us in recent weeks, you may have ordered the trout entrée — Wisconsin trout with sweet corn, bacon, green beans, onion and fava bean aioli — which features our house-made, honey chili glaze. The glaze is so simple to make at home and instantly brings life to any white-fleshed fish, like trout, tilapia, halibut or cod. While our recipe only requires four ingredients, you may have to search a bit for the granulated sweet bell pepper. Most specialty food stores/spice shops will carry it, but you could also consider dehydrating your own sweet bell peppers and grinding them finely in a mortar and pestle. If you’re local, dehydrated sweet bell pepper can be found here.
:: INGREDIENTS ::
- 1/2 c. honey
- 1/2 c. white vinegar
- 1 tablespoon chili flakes
- 1 tablespoon granulated sweet bell pepper
:: METHOD ::
Combine the honey and vinegar in a small saucepan. Bring to a boil and then add the spices. Stir and cook down until thick; then brush onto fish (including skin) if using a sauté pan. If you choose to roast the fish, put the glaze on first.
We love this glaze because it adds some intense, unexpected flavor … and clears your sinuses, too ;) Chili lovers, rejoice.
on the edge of the great midwest 
August 15th, 2013 at 7:27 am
The spice house and a buncha other places sell those dehydrated bell pepper flakes via mail order, for those of us in other locales…
August 19th, 2013 at 9:14 pm
Good to know! Thanks, Ken!
August 17th, 2013 at 4:54 pm
Are the dehydrated sweet bell peppers red, green, or mixed?
August 19th, 2013 at 9:02 pm
Preferably red, but mixed would be okay, too!