Broiled Rainbowsteelhead Trout Recipes

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.
• 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.

BROILED RAINBOW/STEELHEAD TROUT

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!

GARLIC- AND HERB-BROILED RAINBOW TROUT

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Brush with lime juice. Broil with tops about 4 inches from heat 3 minutes.
• While fish is broiling, mix remaining ingredients.
• Spoon bread crumb mixture on top of fish. Broil about 1 minute longer or until fish flakes easily with fork.

BARBEQUED STEELHEAD TROUT

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
• Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

BROILED SEA TROUT WITH BASIL SAUCE

Steps:

• Preheat broiler.
• Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil and purée, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water.
• Arrange fillets, skin sides down, in an oiled shallow (1-inch-deep) baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper.
• Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.
• Serve fish with sauce.

BROILED STEELHEAD

Steps:

• Rinse and thouroghly pat dry Steelhead or Salmon.
• Place skin side down on bake sheet that has been foiled and sprinkled with olive oil.
• Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk.
• Spread mixture evenly over the fish.
• Pre-heat the broiler.
• Place in the oven on the middle rack.
• Broil on high and check for doneness after 10 min.
• Test the center of the fillet with a fork, fish should flake easily.