Baked Steelhead Trout Recipes

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Provided by Nora

Categories World Cuisine Recipes European French

Time 20m

Yield 4

Number Of Ingredients 8

Steelhead Trout Bake with Dijon Mustard image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g

Ingredients

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

STEELHEAD TROUT RECIPE

Steel head trout is the commercial market name often used for rainbow trout,is one of the healthiest types of seafood that you can eat. It is rich in lean protein, vitamins, minerals and omega-3 fatty acids.This is very Delish and simple recipe.

Provided by Aparna Anurag

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Steelhead Trout Recipe image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix lemon juice, pepper & salt seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
till,than heat butter in a pan add vinegar,soy sauce,sugar,lemon juice,garlic and wait up-to boil and than take it off from the gas and let it cool.
Take out the fish after baking and brush with above mixture and bake for another 4-5 minutes.
Serve it hot ,garnish with chopped coriander leaves and sliced cucumber enjoy.

Nutrition Facts : Calories 403, Fat 17.3, SaturatedFat 3.6, Cholesterol 135.3, Sodium 2009.9, Carbohydrate 11, Fiber 1.6, Sugar 6.8, Protein 49.3

Ingredients

cooking spray
1 lb skinless steel head trout fillet
1/4 tablespoon rice vinegar
2 1/2 tablespoons Dijon mustard
1 teaspoon garlic paste
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon black pepper
1/4 tablespoon butter, melted
1 teaspoon salt
1 tablespoon coriander leaves

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE

Categories Marinade Fish Bake Quick & Easy Healthy

Yield 2 to 4 people

Number Of Ingredients 7

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE image

Steps:

Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

Ingredients

1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar (feel free to experiment with other types like cider)
2 TBSP Dijon mustard
2 TBSP Soy sauce