Broiled Steelhead Trout With Rosemary, Lemon and Garlic |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy! Ingredients:
1 lb steelhead fillet, with or without skin |
1 clove garlic, chopped fine |
1 1/2 tablespoons coarsely chopped fresh rosemary |
1 lemon, zest of |
1/2 lemon, juice of |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 tablespoon olive oil, plus |
additional oil, for greasing baking pan |
Directions:
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 minutes or less, just enough to sear flesh but not burn herbs.
6. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
7. Serve with steamed vegetables, salad, orzo salad, whatever.
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