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Broiled Steelhead Trout with Horseradish Sauce
This salmon "look alike" is a medium to high fat content fish so it can stand up to some pretty bold preparations. The horseradish and lemon juice work great in cutting through the fattiness that tends to linger on your tongue with oily fish. Get rid of that fishy aftertaste and you’ve got yourself a winner! Since steelhead trout is a bit milder than the salmon, it’s perfect for those “in transition.” If you’re squeamish about eating fish with the skin, here’s a trick. Preheat the pan under the broiler before placing the fish in it. When the pan is nice and hot, add the fish skin side down. No need to flip it during cooking. The fillets are thin enough to cook through without flaking away to oblivion. When the fish is done, the flesh will very easily slide off of the skin. You can also prepare this recipe on the grill. Simply place the fish on a hot grate, skin side down, until done. Grilling will produce a crispier skin. Ingredients
- 1 2 to 3-pound steelhead trout fillet
- 6 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 4 teaspoons white wine vinegar
- 4 teaspoons Dijon mustard
- 4 teaspoons prepared horseradish
- 2 teaspoons dried thyme leaves
- Salt and pepper to taste
Directions
1.Preheat broiler.2.Place a baking pan in the broiler to preheat.3.While pan is preheating, make the sauce by whisking together the olive oil and next five ingredients.4.Add salt and pepper to taste.5.Carefully remove pan from boiler; coat with cooking spray.6.Place fish, skin side down, on hot baking pan; season with salt and pepper. Pour half of the sauce over the salmon.7.Broil until fish is just cooked through, about 5-7 minutes.8.Serve with remaining sauce drizzled over the fish.Useful Links
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