Broiled Steelhead Trout With Rosemary Lemon And Garlic Food
BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC
This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!
Provided by kitchengrrl
Categories Trout
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
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.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 6.9 g, Cholesterol 44.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 16.7 g, SaturatedFat 4.2 g, Sodium 107.6 mg, Sugar 0.1 g
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.
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