In the 8 yrs I lived in Seattle, I became a salmon lover. But in the 26 yrs years I’ve lived in Boise, steelhead trout has surpassed salmon as my favorite fish. From a local food (steelhead are found in many of Idaho’s rivers in the fall) & sustainability standpoint, my shift to trout makes perfect sense. Not to mention steelhead’s high Omega-3 content, excellent protein quality, milder taste & often cheaper price! All good reasons to eat this delish fish. Even my non-fish loving partner has decided that steelhead is “ok to eat”! 😉 For an easy & very tasty foray into the wonders of steelhead, try this Steelhead Trout with Lemon, Rosemary & Capers recipe. I can almost guarantee you’ll love it!
Serves 2-3
Ingredients
- 1 lb steelhead trout fillet
- 1 T olive oil
- salt & pepper
- 2 T chives, chopped
- 2 t capers, rinsed, dried & smashed
- 1/2 T rosemary, minced
- 1 lemon, 1/2 zested & remaining 1/2 slices very thin
Preheat the oven to 425 deg. Place sheet of parchment paper onto baking sheet & lightly oil parchment.
Place fish skin-side down onto parchment paper. Spread olive oil all over the fish & season with salt, pepper, rosemary & lemon zest. Top with chopped shallots, capers & lemon slices.
Bake until fish temp reaches 140 deg, about 15-25 min, depending on the thickness of fillet. Serve with lemon wedges. Enjoy!
Recipe Adapted from & Photo Cred: Baked Steelhead Trout – Skinnytaste
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