Bourbon Steelhead Trout Food

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.

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.

BOURBON STEELHEAD TROUT

Steps:

• Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
• Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.

SUGAR & SPICE RUBBED STEELHEAD TROUT WITH ASIAN GINGER VEG

Steps:

• THE RUB:.
• Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
• THE MAIN DISH:.
• Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet "slurry", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still "al dente". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!

STEELHEAD TROUT WITH A CREAMY TARRAGON SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Place a large broiler pan in the oven and let that heat.
• Lightly oil the skin of the trout.
• Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
• Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
• Spread on the meat of the trout.
• Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
• Serve!

STEELHEAD TROUT RECIPE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Arrange trout fillets in the baking dish. Mix lemon juice, pepper & salt 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.
• till,than heat butter in a pan add vinegar,soy sauce,sugar,lemon juice,garlic and wait up-to boil and than take it off from the gas and let it cool.
• Take out the fish after baking and brush with above mixture and bake for another 4-5 minutes.
• Serve it hot ,garnish with chopped coriander leaves and sliced cucumber enjoy.

STEELHEAD TROUT WITH LEEKS AND MUSTARD CREAM

Steps:

• Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.