Steelhead Trout Recipes - 3 Ways
Preparing a whole steelhead filet is so simple and looks incredibly impressive. Here are 3 very easy steelhead trout recipes that make the most tender, juicy and flavorful flaky fish. All are baked steelhead recipes with simple ingredients, ready in about 30 minutes.
Servings: 4 servings
Calories: 195kcal
Ingredients
Pesto Steelhead with Roasted Tomatoes
- 1 whole half steelhead filet or slice into individual portions
- 2 tablespoons pesto I like to use my Homemade Basil Pesto
- 1 tablespoon olive oil
- 1 pint cherry tomatoes optional
- 2 cloves garlic sliced - optional
Orange Harissa Steelhead
- 1 whole half steelhead filet or slice into individual portions
- 1 tablespoon butter
- 1 tablespoon orange marmalade I like to use sugar-free orange marmalade
- 2 tablespoons harissa paste
Mediterranean Baked Steelhead Trout
- 1 whole half steelhead filet or slice into individual portions
- 1 tablespoon olive oil
- 1 teaspoon flake salt or use your favorite salt
- 1 tablespoon Mediterranean seasoning see post for seasoning alternatives
- 1 tablespoon fresh lemon juice
Instructions
Pesto Steelhead with Roasted Tomatoes
- Pre-heat the oven to 375°F.
- Oil a baking sheet or line with foil or parchment paper.
- In a medium bowl, coat the tomatoes with olive oil.
- Pat the surface of the fish dry with a paper towel. This allows the pesto to adhere to the surface.
- Cover the entire surface with the pesto and top with sliced garlic, if using.
- Add the tomatoes to the baking sheet.
- Bake at for about 20 minutes or until internal temperature of the fish reaches 145°F.
Orange Harissa Baked Steelhead
- Pre-heat oven to 375°F.
- Oil a baking sheet or line with foil or parchment paper.
- Pat the surface dry with a paper towel. This allows the sauce to best adhere to the fish.
- In a small bowl, melt the butter.
- Add the harissa and orange marmalade and mix until thoroughly combined.
- Spread on the fish and bake for 20 minutes or until the internal temperature reaches 145°F.
Mediterranean Baked Steelhead Trout
- Pre-heat oven to 375°F.
- Oil a baking sheet or line with foil or parchment paper.
- Brush the filet (or filets) with olive oil. You can leave the half-fish filet whole or slice into smaller individual servings.
- Sprinkle with Mediterranean seasoning. See post for seasoning options.
- Add a couple pinches of salt (I like flake salt).
- Squeeze fresh lemon juice over the top.
- Bake at 375°F for about 20 minutes or until the internal temperature reaches at least 145°F.
- While the fish is baking, prepare the Mediterranean Cucumber and Tomato Salad (if using).
- Before serving, garnish with the salad.
Notes
Nutritional values will vary depending on which recipe is made. Nutrients were calculated using the Orange Harissa recipe. Nutritional information for the cucumber salad can be found in the Mediterranean Cucumber and Tomato Salad post.
Nutrition
Serving: 4oz | Calories: 195kcal | Carbohydrates: 0g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 230mg | Potassium: 409mg | Fiber: 0g | Sugar: 0g | Net Carbs*: 0g
https://radfoodie.com/steelhead-trout-recipes/
