Project Description

This trout looks very similar to salmon but the flavour is much more subtle and tends to appeal to even the most finicky of eaters. The honey mustard and dill sauce compliments the trout beautifully. Pair it with an herbed risotto and either steamed asparagus or broccoli for a wonderful weeknight meal or easy entertaining.

Ingredients:

• 1-2 Steelhead trout fillet(s)  (2-2.5 lbs.), skin on
• kosher salt
• pepper grinder

Sauce

• 2 tbsp. olive oil
• 2 tbsp Dijon mustard prepared with white wine
• juice of 1/2 lemon (about 2 tbsp.)
• 1/2 tsp dried dill weed
• 1 1/2 tsp honey
• 2 large cloves of garlic, minced
• 2 green onions, finely chopped

Difficulty: Easy

Prep Time: 20 min

Cook Time: 20-25 min

Lead Time: N/A

Freezer Friendly: No

Leftover Alert: N/A

  1. Combine all the sauce ingredients and mix well.  Set aside to allow the flavors to meld together.
  2. Preheat oven to 425 F.  Line a large baking tray with aluminum foil.  Place the filet(s), skin side down, on the baking tray.  Sprinkle with kosher salt and freshly ground pepper.
  3. Pour the sauce down the middle of the filet(s) and use a basting or pastry brush to evenly spread the sauce over the entire filet.  Allow the trout to sit with the sauce on it for 10 minutes.
  4. Bake for 20 -25 minutes, checking to see how flaky it is after 20 minutes.  It should be well done in the thin areas and medium done in the thicker areas.
  5. Use a couple of spatulas to separate the meat from the skin and lift the trout, in one piece, from the baking tray to a platter.  Dress with a few slices of lemon and a sprig of parsley for a nice presentation. Serve with lemon wedges for squeezing on the trout.

This recipe makes for a great weekday meal solution.  We like to pair this with an herbed risotto and some blanched or steamed broccoli or asparagus for a delicious and healthy dinner. Look for instructions on how to do this in the ‘Meal Solutions’ tab.

To get this recipe prepared and on the table in a reasonable amount of time make sure to prepare the basting sauce the night before and refrigerate. Also, clean the trout and place on an aluminum foil lined baking sheet. Don’t salt and pepper it as the salt will draw out the moisture on the fish.  Wrap in plastic wrap and refrigerate.

When you get home, simply take the trout and sauce out of the refrigerator, unwrap and salt and pepper the trout. Give the sauce a quick stir then pour over the trout and spread all over the top of the trout. Let it rest for 10 minutes or until the oven has come to temperature.

This meal solution calls for the Steelhead Trout to be paired with an herbed risotto and blanched broccoli. It assumes that the following preparation has already been completed:

– trout has been cleaned and placed on an aluminum lined baking sheet
– trout sauce has been prepared
– shallots and garlic for the risotto have been diced
– broccoli has been cleaned and cut into large florets or pieces

In this meal, the risotto will take the longest time to cook and will retain its heat the best. Therefore we will start with the preparation of the risotto.

  1. Place the chicken broth for the risotto in a pot and heat on high heat to bring to boil
  2. Take the trout out of the refrigerator, sprinkle with kosher salt and freshly ground pepper.  Pour the sauce over the trout and spread to evenly coat the top of the trout. Set aside.
  3. Preheat the oven to 425F.
  4. Heat up the butter for the risotto in a large deep saucepan on medium heat. Add the shallots and onions. Continue to follow the instructions for making the herbed risotto.
  5. After you have added the second addition of chicken broth to the risotto, place the trout in the oven and set your timer to 20 minutes.
  6. Place the broccoli florets in a large pot. Fill the kettle with enough water to cover the broccoli in the pot. Start the kettle.
  7. The risotto should complete in the time that the trout is baking. When the risotto is done, cover and set to the side.
  8. In the last 5 minutes of your timer for the fish, add the boiling water from the kettle to the pot with the broccoli. Cook on high heat for 4 minutes.  Drain, cover and set to the side.
  9. Remove the trout from the oven and plate the filet(s).  Both the risotto and the broccoli should also be ready or very near ready at this time.
  10. Dinner!