Broiled Rainbowsteelhead 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.

FIRE BROILED TROUT

Steps:

• Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.
• Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions into the trout cavity. Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.

BROILED RAINBOW TROUT WITH HERB MAYONNAISE

Steps:

• Combine mayo, garlic, lemon juice, herbs and pepper in bowl; mix well.
• Cover flesh side of each trout fillet with 1/4 of the mayo mixture.
• Broil 4" from heat source for about 3-5 minutes, or until fish flakes with a fork and topping is bubbly.

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.

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.

BROILED STEELHEAD

Steps:

• Rinse and thouroghly pat dry Steelhead or Salmon.
• Place skin side down on bake sheet that has been foiled and sprinkled with olive oil.
• Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk.
• Spread mixture evenly over the fish.
• Pre-heat the broiler.
• Place in the oven on the middle rack.
• Broil on high and check for doneness after 10 min.
• Test the center of the fillet with a fork, fish should flake easily.

TROUT WITH LIME & THYME

Steps:

• In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
• Allow to marinate in the refrigerator at least 2 hours.
• When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).