Baked Steelhead Troutsalmon With Apricot Salsa Recipes

BAKED SALMON TROUT

Steps:

• Preheat oven to 375 F (190 C).
• In a small bowl combine the butter, salt, pepper, garlic and paprika.
• Line a baking sheet with aluminum foil.
• Place the fish skin side down.
• Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.

BAKED HONEY LEMON STEELHEAD TROUT

Steps:

• In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
• Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
• Preheat the oven to 450F.
• Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
• For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
• Serve with roasted vegetables, salad or rice.

ULTIMATE STEELHEAD TROUT RECIPE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
• In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
• Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
• Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
• Spoon the butter over the fish.
• Sprinkle with half of the minced dill.
• Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
• Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
• Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper 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.

BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
• Sprinkle with lime juice and cilantro.
• Toss all and chill for at least one hour.
• Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
• Cover trout with salsa.
• Gently pour reserved apricot juice over all.
• Place in oven and bake for approximately 30 minutes.

GARLIC BUTTER BAKED STEELHEAD TROUT

Steps:

• Preheat the oven to 400 degrees F.
• Place the steelhead trout fillet onto a baking pan lined with foil.
• Combine the salt, pepper, garlic, butter, and lemon zest in a small bowl. Mix thoroughly.
• Spread the garlic butter mixture onto the flesh side of the trout. Sprinkle with fresh parsley.
• Cover the trout with another sheet of aluminum foil, then crimp the edges together to form a pouch.
• Bake the trout for 15 minutes.

OCEAN TROUT/SALMON WITH LIME AND LEMON GRASS HOLLANDAISE

Steps:

• Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
• Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
• Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
• Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
• Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.