Type what you have

Ingredients

• ✓ steelhead trout
• honey
• mesquite seasoning
• black pepper
• seasoned salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey, then sprinkle mesquite seasoning, black pepper, and seasoned salt over top. Use a fork to press honey and seasonings into trout.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By IWishUWell

Ingredients

• ✓ steelhead trout
• butter
• lemon juice
• paprika
• cayenne pepper
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Arrange trout fillets on a large piece of aluminum foil. Whisk butter, lemon juice, paprika, and cayenne pepper together in a bowl; brush onto fillets.
3. 3 Cook on the preheated grill until trout flakes easily with a fork, about 10 minutes; brush fillets with barbecue sauce; cook 2 minutes more.

By zeppelin68

Ingredients

• ✓ steelhead trout
• lemon
• olive oil
• garlic
• onion
• salt
• black pepper

Instructions

1. 1 Lightly oil the grate of an outdoor grill. Arrange lemon slices on grate so they overlap slightly and form a shape slightly larger than your trout fillet.
2. 2 Preheat the grill for medium heat to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a small skillet over medium-high heat.
4. 4 Add garlic and onion to skillet; sauté until garlic browns slightly, 2 to 3 minutes. Season with salt and black pepper; squeeze reserved lemon ends over top.
5. 5 Gently lay trout fillet on lemons, skin-side-down. Brush garlic mixture over top of fillet.
6. 6 Cook trout until flesh flakes easily with a fork, about 10 minutes.

By TanFloridian

Ingredients

• ✓ steelhead trout
• olive oil
• garlic
• rosemary
• sugar-based curing mixture
• water
• black pepper
• alder wood chip
• water
• wine

Instructions

1. 1 Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
2. 2 Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
3. 3 Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
4. 4 Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
5. 5 Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

By SHADOWS1

Ingredients

• ✓ steelhead trout
• cooking spray
• olive oil
• greek seasoning
• zucchini
• yellow squash
• portobello mushroom
• green bean
• garlic
• pecan
• panko bread crumb
• greek seasoning
• butter
• long grain rice
• wild rice
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray.
2. 2 Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside.
5. 5 Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets.
6. 6 Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.

By thedailygourmet