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Nutrition Facts

Serving Size 1 (15g)

Recipe makes 3 servings

The following items or measurements are not included below:

steelhead fillet

1 lemons, zest of

Calories 45
Calories from Fat 41 (90%)
Amount Per Serving %DV
Total Fat 4.6g 7%
Saturated Fat 0.7g 3%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 194mg 8%
Potassium 23mg 0%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 0.2g 0%

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Broiled Steelhead Trout With Rosemary, Lemon and Garlic

Recipe #109283 | 20 min | 5 min prep | add private note

By: kitchengrrl
Jan 24, 2005

This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!

SERVES 3 -4 (change servings and units)

Ingredients

Directions

  1. 1
    Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
  2. 2
    Preheat broiler.
  3. 3
    Mix together all remaining ingredients except fish into a well-blended paste.
  4. 4
    Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
  5. 5
    Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
  6. 6
    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.
  7. 7
    Serve with steamed vegetables, salad, orzo salad, whatever.

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Featured Reviews for This Recipe

From: Chef #908620

On May 11, 2009

I made this for Mother's day dinner. Family loved it! There was nothing left! Definately a keeper. It was a nice alternative from our family favorite butter fried trout.

0 people found this review helpful

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  • From: Chef #1197575

    On Mar 9, 2009

    0 people found this review helpful

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  • From: SusieKu

    On Mar 11, 2009

    This was excellent — very tender and flavorful and got rave reviews from guests. I didn't have a fresh lemon or fresh rosemary so I just used dried lemon peel, lemon juice, and dried rosemary. I mixed up the sauce, crushed the dried rosemary in my fingers and let it and the lemon peel reconstitute awhile before applying the sauce to the fish. It was still wonderful and I did not have the problem someone else mentioned with garlic being damaged by broiling.

    1 person found this review helpful

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  • From: Chef #749056

    On Feb 1, 2008

    I also had no idea what to do with the steelhead trout, and love this recipe. Thanks!

    1 person found this review helpful

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  • Read all 29 reviews

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