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Place a baking pan in the broiler to preheat. While pan is preheating, make the sauce by whisking together the olive oil and next five ingredients. Add salt and pepper to taste. Carefully remove pan from boiler; coat with cooking spray. Place fish, skin side down, on hot baking pan; season with salt and pepper.
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Rinse and thouroghly pat dry Steelhead or Salmon. Place skin side down on bake sheet that has been foiled and sprinkled with olive oil. Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk. Spread mixture evenly over the fish. Pre-heat the broiler. Place in the oven on the middle rack. Test the center of the.
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Preheat the broiler. Season the fish with salt and cayenne. Place in a shallow baking dish. Combine the butter, lemon juice, and Worcestershire sauce. Pour over the fish. Broil for about five to six minutes, and then turn the fish over with a spatula. Scatter the onion slices evenly over the fish and broil for about five or six minutes more.
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Set the fillets skin side down on the pan and dot the fish with bits of the butter. Broil the fish for about 4 minutes or so, keeping an eye on it and rotating the fish if you see hotspots under your broiler. When the trout flakes, remove it from the oven. Using two spatulas, carefully lift the fish to a platter.
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Broiled Steelhead Trout with Rosemary, Lemon and Garlic. Printer-friendly version. Ingredients. 1 lb. steelhead fillet, with or without skin (OK to substitute salmon) 1 clove garlic, chopped fine; 1 1/2 tbl. coarsely chopped fresh rosemary (can substitute parsley) Zest of one lemon; Juice from 1/2 lemon; 1/4 tsp. salt; 1/2 tsp. fresh ground pepper
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Place your steelhead trout fillets on the oiled part of the foil and squeeze lemon juice over top. Then, season with salt and pepper to taste. Spread the minced garlic across the top of each fillet and place the sliced lemons and pats of butter on top of the garlic. Seal the fillets securely in the foil, making a packet.
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While the grill is heating up, prepare the steelhead trout fillets on a baking sheet. Brush them lightly with olive oil and sprinkle with salt and pepper to season. Grill the fillets. Once the grill is hot, place the trout fillets on it, skin side down. This will help achieve a perfect sear and crispy skin.
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Step 1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil. 2 Preheat broiler. 3 Mix together all remaining ingredients except fish into a well-blended paste. 4 Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. 5 Broil fish at second rack away from heat for 5.
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This recipe for steelhead trout is so quick and easy, it's perfect for a weeknight dinner! Pan-fry the trout, whip up a sauce and serve with some vegetables. Done and dusted! A delicious, melt-in-your-mouth dinner the whole family can enjoy. These fillets only take 10 minutes to cook fully.
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Add a generous layer to a plastic or glass container, large enough to fit the fillets. Slice the steelhead into chunks. Leave the tail end larger than the rest so that it cooks in about the same amount of time. Add a layer of fish, skin side down on top of the brown sugar & salt mixture.
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Instructions. Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Place filet skin side down on baking sheet. In small bowl, stir together olive oil, parsley, garlic and juice from 1/2 of the lemon. Pour oil mixture over fish gently rub to coat. Sprinkle with sea salt and pepper to taste.
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Preheat broiler. Mix together all remaining ingredients except fish into a well-blended paste. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs. Lower fish to 3rd or 4th rack and lower oven.
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Instructions. Line a baking pan with foil and brush it with olive oil. Preheat oven broiler and move rack to second placement from top. Mix together garlic, rosemary, lemon zest and juice, olive oil, salt and pepper until a paste is formed. Place fish skin-side down on baking sheet, then evenly spread the paste over the fish.
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Instructions. Preheat broiler. Line baking sheet with foil and then brush foil with olive oil. Mix together all ingredients except fish into a well-blended paste. Use a mortar and pestle if available. Place fish skin-side down (if it has skin) on baking sheet, and then spread seasoning over flesh. Broil in middle rack for 5 minutes, just enough.
baked steelhead trout in foil
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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In a small bowl, whisk together all of the ingredients for the sauce. Set aside. Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results. Preheat the oven to 450F.
