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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

⁽³⁰⁾ RATE IT NOW Print Recipe

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

1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan

Directions

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

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Fish > Freshwater > Trout
Preparation > Time to Make > < 30 mins
Preparation > Simple > Beginner Cook
Preparation > Equipment > Oven > Broil/Grill
Dietary > Diabetic

Featured Reviews for This Recipe

From: Sherri at the Beach

On Oct 1, 2009

Simple and delicous! Served with #331498 Arugula, Fresh Corn and Tomato Salad.

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From: Chef #1383727

On Sep 26, 2009

We used this recipe for spices, but did it on the grill. It was wonderful! The next day I made a fish cake with the left over steelhead and just added 1 egg and breadcrumbs. It didn't need any other seasoning. We put a tzaziki sauce over the top. Yum!

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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.

2 people found this review helpful

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From: Sky Hostess

On Feb 2, 2009

Easy and tasty recipe! I didn't have the rosemary but I did have some fresh basil on hand so I minced that and used it - the fish was so buttery tasting. We love this topping. Next time I will try to have the rosemary on hand though and maybe even mix a little rosemary with the basil. I should also add that I did not add any lemon zest. Thanks for posting a tasty recipe. This was my first time to ever prepare Steelhead as well - we really liked it - wish we would have bought more!

1 person found this review helpful

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