RECIPES . . .
Bar-B-Que Tips for
Wild West Steelhead Trout Fillets
Preheat bar-b-que on med - high for 10 minutes.
- Place steelhead trout fillets meat side down, directly on
the bar-b-que grill.
- Cook for 5 minutes. Flip fillet.
- Sprinkle with salt & pepper and lemon juice (optional).
- Cook for another 5 - 10 minutes.
- The skin will fall away once fillet is cooked.
- Keep a glass of water at bar-b-que for flare ups.
4 skin-on steelhead
fillets (6 oz & 1" thick each)
Salt and ground black pepper
1 tsp canola oil
Heat a 12-inch
heavy-bottomed skillet for 3 minutes over high heat. Sprinkle fillets with salt and ground black pepper. Add oil to pan; swirl to coat. When
oil shimmers (but does not smoke) add fillets skin side down and sear
for 30 seconds, being careful not to move them around in the pan. Reduce
heat to medium-high and continue to cook until skin side is well
browned, about 4 1/2 minutes. Turn fillets and cook until firm, but not
hard. Remove fillets from pan and let stand 1 minute. Serve with a
squirt of fresh lemon or lime.
8 oz cooked
2 tbsp mayonnaise
2 tbsp ranch dressing
1/2 tsp parsley
salt and pepper, to taste
1 dill pickle, diced
2 tbsp onion, diced
1 hard boiled egg, sliced
In a bowl, combine
mayonnaise, ranch dressing, parsley, salt and pepper, mixing well. Stir
in pickle, onion and steelhead. Serve salad mixture over lettuce leaves and
garnish with egg and tomato slices.