34 Reviews of Broiled Steelhead Trout With Rosemary, Lemon and Garlic

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.

From: Chef #749056

On Feb 1, 2008

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

From: Chef #468787

On Mar 20, 2007

I loved this recipe. It is a refreshing way to make salmon. The rosemary combined with the garlic, olive oil and lemon perfectly seasons the fish. The cooking method leaves virtually no dirty dishes! This recipe is also very low carb & high in omega 3 & 6 fatty acid. Awesome! My husband loves it.

From: Chef #558324

On Mar 22, 2008

This has become my standby recipe for many types of fish: steelhead, tilapia, salmon, cod. It is wonderful!

From: Chef #816417

On Apr 13, 2008

I made this last night for 8 people and I had enough for 12. It was a huge hit! Not one morsel was left. I will keep this one for sure!!

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!

From: I'm cookin', good lookin!

On Jun 17, 2008

By far, my new favorite way to have fish. This was FANTASTIC! I tripled the garlic (or something along those lines... I'm obsessed and smell for days after, thanks ) I made it for a dinner party on a full side of trout (probably around 3 lbs). I had nothing left. I tried it on a salmon fillet I grilled and, while still tasty, not as great as when you broil and bake the fish. Definitely an oven recipe. I'm assuming the juices and happiness just get a chance to seep into the fish better..

From: Gay Gilmore

On Nov 2, 2005

I swapped the rosemary for capers and added some minced shallots. The technique works well and is so fast. Will definitely make again.

From: Tamsey

On Oct 5, 2007

I had steelhead trout and had no idea what to do with it. I had never prepared or eaten it before. I did a quick google search and came up with this recipe. It was easy and absolutely wonderful! My entire family loved it! I think I'll try the paste on chicken too. I will definitely have it with steelhead trout again.

From: Silverpan

On Mar 5, 2008

Steelhead trout tastes like a mild salmon. This recipe was excellent.