Steelhead trout 

H and I love fish/seafood. We try to eat it at least 2-3 times a week. More preferred. So to keep it interesting, we like to try out new recipes or new fish/seafood. This week it was steelhead trout. It’s been years since we’ve both had it, so we grabbed it up. This recipe from Food.com was great. I swapped out the rosemary for basil though and it was great! 

I also marinated mine in the paste first for about 20-30 mins then baked/broiled it up! 

I also baked it first 10 mins then broiled it to deepen the flavor. It was perfect! 

Enjoy!

  

Ingredients:

Serves 2-4

1 lb steelhead fillet, with or without skin

1 clove garlic, chopped fine

1 1⁄2 tablespoons coarsely chopped fresh rosemary

1 lemon, zest of

1⁄2 lemon, juice of

1⁄4 teaspoon salt

1⁄2 teaspoon fresh ground pepper

1 tablespoon olive oil, plus

additional oil, for greasing baking pan

Directions:

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 immediately. 

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