Let’s Talk Trout!

With summer in full swing, we’re looking at different ways to prepare fish of all kinds and came across a recipe for Steelhead Trout, also known as Rainbow Trout. Steelhead and Rainbow Trout are the same species of fish. The difference between the two are that the rainbow trout remain in fresh water, while the steelhead are anadromous — living in both fresh water and the ocean for parts of their lives. Steelhead trout were recently reclassified as part of the salmon genus.

Although the following recipe is for baked steelhead trout, you can also broil or grill the fish. You can grill directly over the fire or wrap it in foil.

Salmon on the grill

1 steelhead trout (or substitute salmon filet)
4 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1-2 tablespoons fresh dill, minced
salt, pepper
1 lemon, 1 teaspoon zest and all the freshly squeezed lemon

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.
In a skillet or small saucepan, melt the butter. Add shallot and cook on medium heat for about 3 minutes, until shallot has softened.
Add the garlic and lemon zest, cook for another minute. Cool slightly. Squeeze in half of lemon juice.
Place fish on baking sheet. Season with salt and pepper. Spoon melted butter over fish and sprinkle with half of minced dill.
Roast in the over for 12 to 17 minutes depending on how thick fish is. If it flakes easily with a fork, it’s ready!
Squeeze the other half of the lemon over the fish and sprinkle more fresh dill. Enjoy!

Cooked Salmon

Steelhead trout just may be your new favorite “salmon!” We love because it has a very similar texture to salmon. The flavor is also vaguely reminiscent of salmon, though slightly milder, sweeter, and more delicate. In our opinion, it’s sort of like the “best of” salmon. Furthermore, steelhead trout is a very sustainable alternative to salmon and a probably a little less costly. So why not give it a try at your next barbecue!

Bon appetit!

Gail, Denise and Lindsey