Garlic Butter Steelhead Trout in Foil Recipe Kitchen Swagger
Instructions. Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil. Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
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Slice the citrus. Using a sharp knife, thinly cut the lemon and the blood orange into ¼" thick slices. Alternate slices of citrus directly on top of the trout, covering the entire flesh of the fish. Bake the trout. Cook in a preheated oven for 20-25 minutes, or until the internal temperature reached 125-130F.
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Mash 6 large cloves of garlic with some salt using a mortar and pestle. Alternatively, mince the garlic finely. Add butter to the pan (roughly 4 tablespoons). Add the mashed garlic to the butter and cook on medium-high until garlic starts to turn golden. Squeeze the juice from 1 whole lime to the sauce.
BakedSteelheadTroutRecipe Olga's Flavor Factory
1 teaspoon of onion powder. Directions. Strip off the belly fat and the tail section from 1 trout fillet. Then cut the fillet into 4 even portions. Pat both sides with a paper towel to get any extra moisture out. Rub a little olive oil onto the skin side then sprinkle with a little kosher salt and ground black pepper.
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Add garlic to butter and cook for approximately 1 minute, until garlic is fragrant. Place steelhead filet in pan with the flesh side down, skin side up. Cook for approximately 4 minutes. Flip filet over and cook for an additional 4 minutes, until internal temperature reaches 145 degrees. Remove filet from pan and put on plate.
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Cut the remaining half into 4-5 thin lemon slices and set aside. Melt butter in a small skillet over medium heat. Add garlic, red pepper flakes, salt, and pepper to melted butter and sauté, stirring frequently, for about one minute until garlic is fragrant and slightly soft. Remove skillet from heat. Stir in reserved lemon juice and set aside.
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Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout liberally with salt and pepper and then squeeze juice from half a lemon over the fish. Soften butter in a microwave-safe bowl. Stir in fresh minced garlic and parsley. Spread over the trout until evenly coated with a thin layer.
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To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter.
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Cover with a lid or splatter screen and allow fillet to cook for 5 minutes. Uncover, flip the fillet flesh side down, and cover once more. Allow the fillet to cook for another 5 minutes, and then flip back over to the skin side down. Your fillet is ready to eat when it has reached an internal temperature of. 145°F or flakes easily with a fork!
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Prepare the trout: Lay the trout skin-side down on a lined baking sheet. Pat it dry with paper towels, then brush the filet with oil. Sprinkle salt on top and then the sliced orange. Bake in the oven: Bake the trout until it flakes easily or the internal temperature reaches 145ºF.
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Heat oven to 325° degrees. Place a piece of parchment on a baking tray that is large enough for your steelhead filet. Place steelhead filet on the parchment skin side down (no need to spray or oil as the parchment will keep it from sticking). Squeeze the lemon juice over entire filet. Keep 3 or 4 lemon slices aside.
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STEP 4: Make the Pan Sauce. Turn the heat down to medium. Add in the butter, minced garlic, lemon juice, lemon zest, adobo sauce, and honey to the pan. As the butter melts and the sauce begins to form, baste the fillets in the sauce until they reach 145°F internally (about 2 minutes). STEP 5: Taste & Season the Sauce.
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Place the steelhead trout in the hot skillet, with the skin side facing up. Cook the trout fillets on Medium heat for 3 minutes, without moving them in the skillet. Stir minced garlic and dried dill weed into the butter sauce, and cook the fish and sauce 1 more minute. Be sure to stir the sauce often, so the garlic doesn't burn.
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When the quinoa is done cooking and the oven has preheated, cook the prepared steelhead trout for 12-18 minutes or until the trout is done to your desired doneness.. Prep Time 15 minutes mins. Cook Time 30 minutes mins. Total Time 45 minutes mins. Course Main Course. Cuisine Greek-Inspired. Servings 4. Calories 1071 kcal. Ingredients . 1x 2x 3x.
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Preheat oven to 375 F (190 C). In a small bowl combine the butter, salt, pepper, garlic and paprika. Line a baking sheet with aluminum foil. Place the fish skin side down. Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes.
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Keep in mind that cooking times will vary based on the thickness of the steelhead trout fillet. I prefer my trout a bit on the rare side at 120-125°F (49-52°C) at most. For medium aim for 130°F (55°C). Well done is 145°F (63°C). Wild caught trout and salmon have less fat than farmed fish, therefore will cook faster than a farmed fish fillet.
