Steelhead trout is similar to salmon in color, taste and texture. My family loves salmon but occasionally, I buy steelhead trout because it’s more affordable. Just like salmon, steelhead trout can be baked, grilled or broiled. I prefer them filleted rather than whole because it’s easier to cook. This recipe uses lemon, garlic and rosemary to flavor the trout. The trout is broiled for five minutes and then baked for additional ten minutes. The trout came out tender and very moist. I stir-fried some vegetables and we had a delicious and wonderful dinner!
Broiled Trout with Lemon and Rosemary
Prep time
Cook time
Total time
Author: Liza A
Serves: 6 servings
Ingredients
- 2 lbs steelhead trout fillets
- 2 cloves garlic, finely chopped
- 1½ tbsp chopped rosemary
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil, plus more for oiling baking sheet
Instructions
- Preheat broiler. Line baking sheet with foil and then brush foil with olive oil.
- Mix together all ingredients except fish into a well-blended paste. Use a mortar and pestle if available.
- Place fish skin-side down (if it has skin) on baking sheet, and then spread seasoning over flesh.
- Broil in middle rack for 5 minutes, just enough to sear flesh but not burn herbs.
- Lower baking sheet to 3rd or 4th rack and lower oven heat to 325°F. Bake fish for another 10 minutes or until fish flakes easily with a fork. Cooking time may vary, depending on the thickness of the fish.
- Serve and enjoy!
Notes
Recipe adapted: myrecipes.com
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