BAKED HONEY LEMON STEELHEAD TROUT
Provided by Victor
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 351 kcal, Carbohydrate 12 g, Protein 42 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 1132 mg, Sugar 9 g, ServingSize 1 serving
STEELHEAD TROUT BAKE WITH DIJON MUSTARD
This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Provided by Nora
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g
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.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g
BAKED SALMON TROUT
Easy to make, effortless and super delicious dinner for the family
Provided by Lyubomira
Categories Main
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 776 mg, Sugar 1 g, ServingSize 1 serving
BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA
This is a recipe I emulated from a top restaurant in Denver. It turned out great. Friends and family give it rave reviews. I serve this with Long Grain and Wild Rice.
Provided by Classic Chef
Categories Sauces
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 534.2, Fat 16.3, SaturatedFat 2.7, Cholesterol 131.5, Sodium 129.7, Carbohydrate 47.3, Fiber 8.3, Sugar 35.7, Protein 52.2
STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE
This delicious Steelhead Trout with Lemon Caper Sauce is a healthy and low-carb dinner rich in lean protein and omega-3 fatty acids. Because everything (the fish and the sauce) is cooked on the stove-top in the same skillet, this easy one-pan recipe requires minimal cleanup!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 458 kcal, Carbohydrate 3 g, Protein 47 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 151 mg, Sodium 333 mg, ServingSize 1 serving
LEMON GARLIC BUTTER STEELHEAD
An easy weeknight steelhead recipe with a quick lemon butter garlic sauce.
Provided by Jessie
Time 30m
Number Of Ingredients 8
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.
GARLIC BUTTER BAKED STEELHEAD TROUT
A deliciously, simple recipe for steelhead trout that's full of flavor!
Provided by Jannese
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
PAN-FRIED TROUT WITH LEMON THYME BUTTER
Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!
Provided by Shinee
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
- In a large skillet (I use non-stick), 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 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, 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. 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.
Nutrition Facts : Calories 302 kcal, Sugar 1 g, Sodium 206 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
OCEAN TROUT/SALMON WITH LIME AND LEMON GRASS HOLLANDAISE
This is a wonderful super quick, healthy meal (well I suppose the hollandaise is not the best but the fish is:) ) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise quite more citrusy than regular, I enjoy it but I know that it would not be everyones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.
Provided by The Flying Chef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
- Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
- Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
- Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
- Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
Nutrition Facts : Calories 517.1, Fat 48.8, SaturatedFat 27.7, Cholesterol 294.9, Sodium 52.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 18.7
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