Broiled Steelhead Recipes

GRILLED STEELHEAD TROUT

Grilled Steelhead Trout image

Just came up with this recipe this weekend. It's pretty basic but delicious.

Provided by TanFloridian

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

1 lemon, sliced into thin rounds with the ends reserved
3 tablespoons olive oil
1 ½ teaspoons minced garlic
1 ½ teaspoons minced onion
salt and ground black pepper to taste
1 filet 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

Broiled Steelhead Trout With Rosemary, Lemon and Garlic image

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

Ingredients

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

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.

BOURBON STEELHEAD TROUT

Bourbon Steelhead Trout image

Make and share this Bourbon Steelhead Trout recipe from Food.com.

Provided by CPA Chef

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup fresh lemon juice
1/4 cup tamari soy sauce
1/4 cup olive oil
1 ounce Bourbon
1 large steelhead fillet

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.

Nutrition Facts : Calories 154.2, Fat 13.6, SaturatedFat 1.9, Sodium 1026.1, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 2

BROILED RAINBOW/STEELHEAD TROUT

BROILED RAINBOW/STEELHEAD TROUT image

Categories Fish Broil Quick & Easy Dinner Healthy

Yield 2-3 people

Number Of Ingredients 8

Ingredients

1 lb trout fillet
1 clove garlic, chopped fine
1-1/2 tbsp chopped rosemary
Zest of 1 lemon
Juice of 1/2 lemon
1/4 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Steps:

Preheat broiler and brush roasting pan with olive oil. Mix together all ingredients except fish into a well-blended paste. Use a mortar and pestle if available. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. Broil in middle rack 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 roasted asparagus and rice or quinoa!

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