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gluten_free2023-10-24 02:35 pm
panisdead) wrote in gluten_free2023-10-24 02:35 pm
Recipe: Oven-Baked Steelhead Trout
This is less a recipe than a cooking method for oven-baked fish, although I am including a recipe as well. I believe the oven times and temperatures come from (but probably aren't unique to) my former neighbors.
Ingredients:
1 lb to 1 1/2 lb steelhead trout or salmon fillet
1 to 2 Tbsp mayonnaise, depending on the size of the fillet
tsp lemon juice
2 tsp squeeze-bottle garlic, or 2-3 cloves chopped
1/2 tsp salt
1/2 to 1 tsp smoked paprika
1. Preheat the oven to 425 degrees. Line a baking pan with foil. If you want to be able to remove your fish with the skin attached, spray the pan with cooking oil spray. I don't want to eat the skin, so I skip that step and place the fish on the dry foil. The skin will stay stuck to the foil when you use a spatula to remove the fish portions.
2. Rinse the fillet and pat dry. Place in the prepared pan.
3. Mix together the mayo, lemon juice, garlic, salt, and smoked paprika and slather over the fish.
4. Bake at 425 for 5 minutes.
5. Reduce the heat to 350 and bake for an additional 8-10 minutes, or until the fish can be easily cut with a fork and is mostly opaque inside.
6. Serve immediately. Will keep about a day if refrigerated, or you can fork-mash the fish with some additional mayo and pickle relish (or chopped pickles and/or celery and/or capers) for fish salad.
Variations: I use the "5 minutes at 425, 10 minutes at 350" method for any trout or salmon I buy and just vary the toppings. My dad makes a much more precise version of this recipe with one Tbsp mayo and one Tbsp melted butter. It's common for me to just spray the fish with cooking oil and sprinkle on Cajun seasoning, or lemon juice and chopped garlic and salt, or just salt if I'm really not feeling it but need to put dinner on the table. It all works.
Ingredients:
1 lb to 1 1/2 lb steelhead trout or salmon fillet
1 to 2 Tbsp mayonnaise, depending on the size of the fillet
tsp lemon juice
2 tsp squeeze-bottle garlic, or 2-3 cloves chopped
1/2 tsp salt
1/2 to 1 tsp smoked paprika
1. Preheat the oven to 425 degrees. Line a baking pan with foil. If you want to be able to remove your fish with the skin attached, spray the pan with cooking oil spray. I don't want to eat the skin, so I skip that step and place the fish on the dry foil. The skin will stay stuck to the foil when you use a spatula to remove the fish portions.
2. Rinse the fillet and pat dry. Place in the prepared pan.
3. Mix together the mayo, lemon juice, garlic, salt, and smoked paprika and slather over the fish.
4. Bake at 425 for 5 minutes.
5. Reduce the heat to 350 and bake for an additional 8-10 minutes, or until the fish can be easily cut with a fork and is mostly opaque inside.
6. Serve immediately. Will keep about a day if refrigerated, or you can fork-mash the fish with some additional mayo and pickle relish (or chopped pickles and/or celery and/or capers) for fish salad.
Variations: I use the "5 minutes at 425, 10 minutes at 350" method for any trout or salmon I buy and just vary the toppings. My dad makes a much more precise version of this recipe with one Tbsp mayo and one Tbsp melted butter. It's common for me to just spray the fish with cooking oil and sprinkle on Cajun seasoning, or lemon juice and chopped garlic and salt, or just salt if I'm really not feeling it but need to put dinner on the table. It all works.
Simply and tasty!
Today I learned about steelhead trout! They're like salmon cousins.
Have you tried this technique with a leaner whitefish such as cod or haddock?
Re: Simply and tasty!