BARBECUED TROUT
This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts :
THE BEST MARINATED SALMON (OR STEELHEAD TROUT) WITH MAPLE WALNUT
So I thought I was following another recipe, doing it from memory (and obviously my memory failed me) and voila - a new recipe was created! Good mistake this time! SO wonderful. If you like to hide the fishy taste of salmon/steelhead then this recipe is definitely for you! If you prefer yours more natural tasting, I recommend decreasing the marinating time to only 2 hours. Prep time listed does not include marinating time.
Provided by januarybride
Categories Sweet
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish filet in a gallon resealable plastic bag.
- Wisk together the OJ, soy sauce, honey and syrup.
- Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
- I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
- Line a baking sheet with foil and preheat the oven to 350 degrees.
- NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
- Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
- Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
- About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
- Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
- Enjoy!
Nutrition Facts : Calories 477.7, Fat 18.7, SaturatedFat 3, Cholesterol 48.8, Sodium 1541.5, Carbohydrate 54.3, Fiber 0.9, Sugar 38.6, Protein 26
BOURBON STEELHEAD TROUT
Make and share this Bourbon Steelhead Trout recipe from Food.com.
Provided by CPA Chef
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
- Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.
Nutrition Facts : Calories 154.2, Fat 13.6, SaturatedFat 1.9, Sodium 1026.1, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 2
MARINADE FOR STEELHEAD TROUT RECIPE - (4/5)
Provided by JASON_MARY
Number Of Ingredients 6
Steps:
- COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING. GRILL ON EACH SIDE TO 5 MINUTES.
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
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
SMOKED STEELHEAD TROUT (SALMON)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Provided by SHADOWS1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 13h40m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg
GRILLED STEELHEAD TROUT
Steps:
- Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
- Preheat grill for medium heat to 350 degrees F (175 degrees C).
- Heat olive oil in a small skillet over medium-high heat.
- Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
- Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
- Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 6.9 g, Cholesterol 44.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 16.7 g, SaturatedFat 4.2 g, Sodium 107.6 mg, Sugar 0.1 g
REFRESHING & TANTALIZING STEELHEAD TROUT
I love Steelhead! I made this for the first time several years ago after seeing it on the Food Network. When I made it I fell in love. This is my replica of this tantalizing and refreshing ceviche. This is perfect as an appetizer, served over some crisp lettuce, on toast points or simply eaten right from your fork. Enjoy! ...
Provided by Sherri Williams
Categories Other Salads
Time 10m
Number Of Ingredients 10
Steps:
- 1. gather ingredients
- 2. slice steelhead trout and veggies
- 3. in a small mixing bowl, combine marinade ingredients. whisp thoroughly. on a large plate arrange steelhead trout slices topped with celery and fennel. pour marinade over fish and veggies. refrigerate for 3 hours. SERVE
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- Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
- Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
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