Steelhead Trout Bake With Dijon Mustard Recipes

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STEELHEAD TROUT BAKE WITH DIJON MUSTARD



Steelhead Trout Bake with Dijon Mustard image

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Provided by Nora

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

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.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE



STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE image

Categories     Marinade     Fish     Bake     Quick & Easy     Healthy

Yield 2 to 4 people

Number Of Ingredients 7

1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar (feel free to experiment with other types like cider)
2 TBSP Dijon mustard
2 TBSP Soy sauce

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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