This Quick and Easy Steelhead Trout Recipe is elegant enough for entertaining guests, but it’s also simple enough to make for a weeknight dinner.
Are you on the lookout for a dish that is quick and easy to make but also very impressive to dinner guests? I have something fabulous to tell you! Put down the grocery ads, your search is over! This Quick and Simple Steelhead Trout Recipe is stunning and takes hardly any prep work. Anytime you serve a whole side fillet of fish, it simply demands attention! As I mentioned earlier, this dish it’s super simple to make.
This Quick and Simple Steelhead Trout Recipe is elegant enough for entertaining guests, but it’s also simple enough to make it for weeknight dinners. In my house, this meal is also very kid-friendly. Steelhead Trout is flaky, moist, and juicy with a beautiful ruby red coloration. Today I used shallots, garlic, and dill since they are mild with a beautiful aroma. The freshly squeezed lemon juice just before serving lends a bright note of acidity to the fish and a beautiful aroma.
Steelhead Trout resembles salmon to me in both it’s flavor and meaty texture so you can definitely substitute salmon for the trout in this dish. However, salmon fillets tend to be a bit thicker than steelhead trout, so you might need to adjust the cooking time a few minutes longer. You can prep the fish ahead of time, and keep it in the refrigerator until you’re ready to put it in the oven. This is very convenient for Sunday dinners, Holidays or other special gatherings.
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Quick and Simple Steelhead Trout Recipe
- Rimmed baking sheet
- aluminum foil or parchment paper
- 1 pound steelhead trout or salmon fillet
- 4 tablespoons butter
- 2 shallots , minced
- 2 garlic cloves , minced
- 2 tablespoons fresh dill , minced
- salt , pepper
- 1 teaspoon of zest
- 2 tablespoons freshly squeezed juice
- Preheat the oven to 450 °F. Line a baking sheet with aluminum foil as the skin will stick to the pan.
- In a small skillet or saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
- Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet and season with salt and pepper, to taste.
- Spoon the butter sauce over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for about 15 minutes. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
- Use two spatulas to take the fish off the baking sheet in one piece, or cut it into sections for serving.
- Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.