Baked Steelhead Trout Food

BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC

Steps:

• Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
• Preheat broiler.
• Mix together all remaining ingredients except fish into a well-blended paste.
• Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
• Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
• Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
• Serve with steamed vegetables, salad, orzo salad, whatever.

QUICK AND SIMPLE STEELHEAD TROUT RECIPE

Steps:

• Preheat the oven to 450 °F. Line a baking sheet with aluminum foil as the skin will stick to the pan.
• In a small skillet or saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
• Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
• Place the fish on the prepared baking sheet and season with salt and pepper, to taste.
• Spoon the butter sauce over the fish.
• Sprinkle with half of the minced dill.
• Roast in the oven for about 15 minutes. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
• Use two spatulas to take the fish off the baking sheet in one piece, or cut it into sections for serving.
• Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.

ROASTED WHOLE TROUT WITH LEMON AND HERBS

Steps:

• Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
• Make diagonal slashes on both sides of the fish.
• Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
• Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
• Rub the olive oil over the top surface of both fish.
• Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
• Yields: 2-4 servings

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
• Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

BAKED HONEY LEMON STEELHEAD TROUT

Steps:

• In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
• Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
• Preheat the oven to 450F.
• Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
• For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
• Serve with roasted vegetables, salad or rice.

STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE

Steps:

• Season the tops of steelhead trout fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
• In a large skillet, heat 1 tablespoon of olive oil on medium heat until hot but not smoking. (Note: 1 tablespoon of olive oil is enough as fish will release lots of its own oil - steelhead trout is a fatty kind of fish).
• Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 2 minutes on medium heat, making sure the oil does not smoke.
• Turn the fillets over, skin side down. Cook for another 2 minutes on medium-low heat (keeping oil from burning).
• Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
• After the fish is cooked through, using a spatula, carefully remove trout fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan). Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.
• Add capers, diced garlic, and lemon juice to the same skillet with oil in which you just cooked the trout.
• Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat.
• Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a creamy mixture.
• Add cooked steelhead trout fillets back to the pan, spoon sauce over the fish, and serve.

BAKED SALMON TROUT

Steps:

• Preheat oven to 375 F (190 C).
• In a small bowl combine the butter, salt, pepper, garlic and paprika.
• Line a baking sheet with aluminum foil.
• Place the fish skin side down.
• Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.

PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE

Steps:

• To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
• In a large skillet, heat olive oil over medium-high heat.
• Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
• Then flip each fillet and continue to cook until cooked through, about 2 minutes.
• Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
• To make the sauce, add lemon juice, thyme and salt in a medium skillet.
• Bring it to a boil over medium heat and cook until it until reduced in half.
• Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
• Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

HONEY BALSAMIC STEELHEAD TROUT

Steps:

• Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
• Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
• Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
• Pour the honey balsamic glaze over the steelhead trout fillets in the skillet.
• Toss your broccoli florets in olive oil and 1/2 tsp. salt.
• Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.
• Bake for 10 minutes.

GARLIC BUTTER BAKED STEELHEAD TROUT

Steps:

• Preheat the oven to 400 degrees F.
• Place the steelhead trout fillet onto a baking pan lined with foil.
• Combine the salt, pepper, garlic, butter, and lemon zest in a small bowl. Mix thoroughly.
• Spread the garlic butter mixture onto the flesh side of the trout. Sprinkle with fresh parsley.
• Cover the trout with another sheet of aluminum foil, then crimp the edges together to form a pouch.
• Bake the trout for 15 minutes.

BOURBON STEELHEAD TROUT

Steps:

• Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
• Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.

LEMON GARLIC BUTTER STEELHEAD

Steps:

• Heat oven to 375 degrees F.
• Cut the lemon in half. Juice one half and reserve the juice for adding to your sauce. Cut the remaining half into 4-5 thin lemon slices and set aside.
• Melt butter in a small skillet over medium heat.
• Add garlic, red pepper flakes, salt, and pepper to melted butter and sauté, stirring frequently, for about one minute until garlic is fragrant and slightly soft.
• Remove skillet from heat. Stir in reserved lemon juice and set aside.
• Lightly oil a large sheet pan. Place steelhead fillet on pan.
• Pour butter mixture over steelhead fillet. Use a pastry brush, the back of a spoon, or your hands to lightly rub the butter mixture into the fish.
• Lay reserved lemon slices across the surface of the steelhead. You're ready to bake!
• steelhead at 375 degrees F for 20-25 minutes until cooked through. When it's cooked, the steelhead will have slightly lightened in color and will be easily flaked with a fork.
• Top cooked steelhead with fresh chopped parsley. Serve immediately.

ULTIMATE STEELHEAD TROUT RECIPE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
• In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
• Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
• Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
• Spoon the butter over the fish.
• Sprinkle with half of the minced dill.
• Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
• Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
• Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

BAKED STEELHEAD TROUT

Steps:

• 1. Season skin side. Place skin side down on pan. Squeeze lemon and sprinkle dill, salt and pepper over fish. Drizzle olive oil or put several pats of butter evenly on the fish Bake in 425 degree oven for about 20 minutes until it's nice and brown and flakes.. but do not cook till it's dried out.
• 2. Serve with https://www.justapinch.com/recipes/main-course/fish/my-grandmothers-curry-sauce-for-fish.html?p=1