We typically eat Salmon, but Steelhead Trout was on sale at Sprout's this week, so I decided to give it a whirl. (If you haven't shopped at Sprout's, I HIGHLY recommend it!!! They have excellent prices on produce, organic meats and fishes, and a great bulk section. If you go on Wednesdays, it is double ad day, so you get twice the sales!!! Check out their website for the weekly specials. We are talking GREAT specials, people...)
OK, now on to the yummy fish. Just an FYI... Steelhead Trout looks incredibly similar to Salmon. I think it is a little fattier, which means to me a little tastier. :-) Remember, you can always ask the butcher to skin the fish for you after they weigh it... it makes for much easier cooking and eating, and eliminates the possibility of losing a finger due to a very sharp knife.
Broiled Steelhead Trout
- ~1lb Steelhead Trout (will serve 3-4 people)
- 1/4 C olive oil
- 1/2 - 1 Tbsp Minced Garlic
- 2 Tbsp fresh Rosemary, coarsely chopped
- Lemon juice (1/2 lemon)
- Lemon Zest (1 whole lemon)
- 1 tsp Sea Salt
- pepper to taste
1. Preheat oven to Broil (550 degrees). Line baking dish with foil, and spray foil with Olive Oil Pam or brush with olive oil. Place fish fillet on top of foil, skin side down if it still has skin on it.
2. Combine olive oil, garlic, rosemary, lemon juice and zest, and sea salt in a small bowl. (I just used the glass measuring cup I used to measure out the olive oil.) Combine into a thick paste.
3. Spread paste evenly over the top of the fillet. Top the fillet and paste with pepper, to your liking. (I chose to cut up the other half of the lemon that I zested into thin slices and lay them at the sides of the fillet, just so they were slighly under the fish. I think it gave the fish some extra flavor...)
4. Broil the fish for approximately 4 minutes on the second rack from the top until the top is lighlty seared. Our oven got pretty smokey and the edges of the fish got a bit crispy (which was actually VERY yummy) but 4 minutes was perfect.
5. Move the pan down to the 4th rack of your oven and reduce the oven temperature to 325. Bake for an additional 10 minutes, or until fish is flakey and no longer translucent in the middle.
***I think you could easily do this on the grill as well. Prepare the fish the same way on top of a large piece of foil, and fold up the edges to create a little foil pan/boat. Cook on medium heat until flakey.***
Hey Krista... Do you think these fish recipes would work well with chicken. Andy and I are not fish eaters, but I really need some new recipes!
ReplyDeleteThanks for sharing them.
Absolutely... I have actually done the Teriyaki marinade on chicken before and it was pretty tasty.... I made some rice and asian veggies to go with it. I think this one would be awesome with chicken, as well... just make sure you pound the chicken first, cut a few slits in it, and increase the time you let it sit in the marinade. :-)
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