Steelhead Trout Recipe
A true gem for home cooks! Steelhead trout offers flavor, health benefits, and versatility. From pan-searing to baking, every method brings out its rich taste and buttery texture.
Equipment
- Nonstick Pan
- Baking Sheet
- Kitchen Thermometer
Ingredients
Steelhead Trout Fillet
- 2 steelhead trout fillets skin on or off
- 1 tablespoon olive oil
- sea salt to taste
- black pepper to taste
- 1 clove garlic minced
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon smoked paprika
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
Honey-Lime Glaze (Optional)
- 3 tablespoons honey
- 2 limes juiced
Instructions
- Preparation: Preheat oven to 375°F (190°C) or preheat grill to medium heat. Pat trout fillets dry with a paper towel. Season with salt, pepper, and paprika.
- Pan-Searing: Heat olive oil in a nonstick pan over medium-high heat. Place fillets skin-side down and cook for 3-4 minutes until skin is crispy. Flip and cook for another 2 minutes, or until fish flakes easily.
- Baking: Line a baking sheet with parchment paper. Place fillets skin-side down. Brush with olive oil, minced garlic, and lemon juice. Sprinkle with salt, pepper, and parsley. Bake for 12-15 minutes or until internal temperature reaches 145°F (63°C).
- Grilling: Oil the grates and brush fish with olive oil. Place fillets skin-side down and cook for 4-5 minutes. Flip carefully and grill for another 3-4 minutes.
- Honey-Lime Glaze (Optional): Whisk together honey and lime juice. Brush over trout during the last few minutes of baking or grilling for a sweet and tangy finish.
- Serving: Garnish with fresh dill and lemon wedges. Serve with roasted vegetables, rice, or a fresh salad.
Notes
For crispy skin, ensure the fish is very dry before cooking. Don't overcrowd the pan when searing. Use a kitchen thermometer to avoid overcooking. Sustainable sourcing is important.