HONEY STEELHEAD TROUT
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g
SMOKED STEELHEAD TROUT (SALMON)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Provided by SHADOWS1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 13h40m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg
HONEY BALSAMIC STEELHEAD TROUT
Honey Balsamic Steelhead Trout blends slightly tart & sweet flavors to create an lightly glazed trout. Pair with roasted broccoli.
Provided by Eric Jones
Categories Dinner
Time 30m
Yield 3
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
- Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
- Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
- Pour the honey balsamic glaze over the steelhead trout fillets in the skillet.
- Toss your broccoli florets in olive oil and 1/2 tsp. salt.
- Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.
- Bake for 10 minutes.
Nutrition Facts : Calories 431 calories, Sugar 28g, Sodium 732mg, Fat 15.4g, Carbohydrate 35.1g, Fiber 3.1g, Protein 68.3g, Cholesterol 168mg
BOURBON STEELHEAD TROUT
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
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
STEELHEAD TROUT RECIPE
Steel head trout is the commercial market name often used for rainbow trout,is one of the healthiest types of seafood that you can eat. It is rich in lean protein, vitamins, minerals and omega-3 fatty acids.This is very Delish and simple recipe.
Provided by Aparna Anurag
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 403, Fat 17.3, SaturatedFat 3.6, Cholesterol 135.3, Sodium 2009.9, Carbohydrate 11, Fiber 1.6, Sugar 6.8, Protein 49.3
GRILLED STEELHEAD TROUT WITH HERB BUTTER
This is an easy to grill fish that is similar to salmon. It has a classic mild flavor that your friends and family will love!
Provided by Jason
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Combine softened butter, garlic and herbs in a small food processor. Be careful not to run the food processor too long as it will cause the butter to heat up and melt.
- Roll the mixed butter into a log in a square of clear plastic wrap
- Place in refrigerator to allow to harden
- Bring the grill to 350 degrees on direct heat
- Apply olive oil to both sides of the steelhead along with a light coating of salt and pepper, to taste
- Place it skin side down on the grill. Grill for 15 minutes.
- Flip and cook for an additional 8-12 minutes. Make sure to check the thickest parts of the fish for an internal temperature of 145 degrees. It should be flaky with a fork.
- Using two larg spatulas, lift it from the grill and place it on a sheet pan
- Add 4-5 pats of chilled butter and allow to melt over the hot steelhead
Nutrition Facts : ServingSize 4 oz, Calories 372 kcal, Carbohydrate 2 g, Protein 23 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 123 mg, Sodium 253 mg, Fiber 1 g, Sugar 1 g
STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE
Steps:
- Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.
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- Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
- Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.
- Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through, about 15-20 minutes.
BOURBON TROUT RECIPE - RECIPEZAZZ.COM
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5/5 (2)Calories 219 per servingServings 4
- In a small bowl or 2 cup measuring cup, combine all ingredients except the trout. Whisk until combined. Pour into a large Ziploc bag.
- Add the trout fillets to the bag, zip closed, and gently massage the fillets until they are coated with the marinade. Place in a plastic tray and marinate for 2-3 hours, refrigerated.
- Grill the fish for 3-4 minutes per side, depending on the thickness of the fillets and how hot your grill is. This is super easy to make on an indoor grill as well and leaves some nice grill marks.
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