|
|
|
| Broiled and Baked Steelhead Trout Fillets |
|
|
| • |
1 pound steelhead trout fillet, with or without skin |
| • |
1 tablespoon olive oil, plus more for oiling pan |
| • |
Juice from ½ lemon |
| • |
Zest from 1 lemon |
| • |
1 garlic clove, finely minced |
| • |
1 ½ tablespoons chopped fresh rosemary |
| • |
¼ teaspoon salt |
| • |
½ teaspoon freshly ground black pepper |
|
|
 |
Preheat broiler. |
 |
Line a baking pan with foil then brush with olive oil. |
 |
In a bowl, stir together 1 tablespoon of olive oil, lemon juice, lemon zest, garlic, rosemary, salt and black pepper. |
 |
Place fish, skin side down, on baking sheet then brush with olive oil mixture. |
 |
Broil trout on the second rack away from heat source until fish is seared, about 5 minutes or less. Note: Be careful not to burn herbs. |
 |
Turn broiler off and oven on to 325 degrees F. Carefully move baking pan to third rack down and bake fish until cooked through in the thickest portion, about 10 minutes more. |
|
|
|
|
|
| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
|
