Steelhead Trout
Discover the deliciousness of steelhead trout with this easy recipe. It’s a nutritious and flavorsome fish, perfect for a quick, healthy dinner ready in just 30 minutes.
Ingredients
For the Trout
- 4 fillets Fresh steelhead trout Choose fillets that are bright in color and firm.
For the Marinade
- 2 tablespoons Olive oil For drizzling.
- 2 tablespoons Lemon juice Freshly squeezed.
- 1 clove Garlic Minced.
- 1 teaspoon Dill Fresh or dried.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
For Serving
- 1 lemon Lemon wedges For serving.
- 1 cup Roasted vegetables Such as asparagus, bell peppers, or Brussels sprouts.
Instructions
Preparation
- Rinse the steelhead trout under cold water and clean as needed.
- Use a sharp knife to scrape off the scales and make a shallow cut along the belly to remove internal organs.
- Rinse the cavity well to clean.
- Fillet the trout, separating flesh from bones, and remove any remaining bones.
Marinating
- In a bowl, mix olive oil, lemon juice, minced garlic, dill, salt, and pepper.
- Place the fillets in the marinade and let them soak for 30 minutes to an hour.
Cooking
- Preheat the oven to 400°F (200°C) for baking or prepare the grill.
- If baking, place the trout fillets on a lined baking sheet and bake for 15-20 minutes.
- If grilling, preheat the grill and cook the fillets skin-side down for 4-6 minutes per side.
- For pan-searing, heat oil in a skillet and cook for 3-4 minutes per side.
Notes
Store cooked steelhead trout in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze for up to 3-4 months. Properly cook to an internal temperature of 145°F (63°C).