Grilled Steelhead Trout With Herb Butter Recipes

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.

GRILLED STEELHEAD TROUT WITH HERB BUTTER

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

GRILLED TROUT WITH GARLIC BUTTER

Steps:

• Combine marinade ingredients and pour over trout that are in single layer glass or other non metal dish. cover and refrigerate a minimum of 30 minutes.
• Place butter and other ingredients in bowl and mix together with a fork until well blended.
• Over hot coals or medium heat grill place trout and cook 3-4 minutes per side, turning only once.
• Serve immediately with butter.

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.