Baked Steelhead Trout Food

BLACKENED TROUT

Steps:

• Preheat large, heavy skillet until very hot.
• Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
• Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
• reheat melted butter to a simmer, and pour in small bowls to use for dipping.

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 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.

GRILLED STEELHEAD TROUT

Steps:

• Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
• Preheat grill for medium heat to 350 degrees F (175 degrees C).
• Heat olive oil in a small skillet over medium-high heat.
• Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
• Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
• Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 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.

HONEY STEELHEAD TROUT

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

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

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.

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.

THE BEST MARINATED SALMON (OR STEELHEAD TROUT) WITH MAPLE WALNUT

Steps:

• Place fish filet in a gallon resealable plastic bag.
• Wisk together the OJ, soy sauce, honey and syrup.
• Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
• I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
• Line a baking sheet with foil and preheat the oven to 350 degrees.
• NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
• Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
• Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
• About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
• Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
• Enjoy!

BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
• Sprinkle with lime juice and cilantro.
• Toss all and chill for at least one hour.
• Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
• Cover trout with salsa.
• Gently pour reserved apricot juice over all.
• Place in oven and bake for approximately 30 minutes.

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.

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.

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