The American Heart Association recommends we eat two servings of fatty fish like trout every week. This recipe is the perfect way to meet that target. Baked or grilled, this herb & garlic steelehead trout is a quick and easy weeknight dinner. Pair it with a side of wild rice and a garden salad to experience a restaurant quality meal at home.
Servings: 4
Time: < 1hr
Ingrediants:
- 1 lb steelhead trout filet
- 2 tbsp olive oil
- 2 cloves of garlic (minced)
- 1/2 lime (juiced)
- 1 tsp fresh basil (chopped)
- 1 tsp fresh parsley (chopped)
- 1 tsp fresh chives (chopped)
- Salt & pepper (to taste)
Directions:
Whisk together the lime juice and olive oil until thickened. Add the minced garlic and freshly chopped herbs.
To Grill: Grease tin foil with some olive oil. Place fish, skin side down, in the center. Season lightly with salt & pepper, then brush with garlic and herb vinegrette. Fold up the edges of the tin foil so that it is completely sealed and no steam escapes. Grill on low to medium heat until fish is opaque and flakes easily with a fork (approx 15 minutes, depending on the thickness of your filet).
To Bake: Place the fish, skin side down, on a bed of sliced lemon on a baking sheet or dish. Brush with herb & garlic vinegrette. Roast on the top rack of the oven at 200°C for about 20 minutes or until fisb flakes easily with a fork. Alternatively, you may broil on low for the same amount of time. *
Serve with a lime wedge, a side of wild rice, and a fresh garden salad.
* For succulent tasting fillets with a bit if crisp, fish should be place on the upper most rack and cooked by the top coils in the oven. This is why I opt for the "roast" or "broil" method. For the classic, bake in the middle rack at 200°C for 20-25 minutes or until the fish easily flakes with a fork.
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