Fish for Dinner is a feature chronicling my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus a few tips and fishin’ tunes too.
The Occasion: A reunion dinner with a dear friend from far away, making a brief and welcome visit. We planned the menu to be special but not fancy, delicious and carefree enough to allow for lots of lively conversation before, during and after dinner at the kitchen table.
The Occasion: A reunion dinner with a dear friend from far away, making a brief and welcome visit. We planned the menu to be special but not fancy, delicious and carefree enough to allow for lots of lively conversation before, during and after dinner at the kitchen table.
Steelhead trout is one of my new fave fishes. More like a salmon than a lake trout in appearance and flavor, it is ideal for easy cooking treatments like oven baking. We prepared this fish once before with great success – Steelhead Baked with Maple Glaze. This evening’s preparation was also a winner.
How We Prepared It:
Keep reading for the recipe, photos, music, and the verdict.
How We Prepared It:
- Baked Steelhead Trout with Lemon and Dill - Recipe from Olga’s Flavor Factory
- Asparagus & Peas with Warm Bacon Vinaigrette - Recipe here
- New Potatoes with Chives
Keep reading for the recipe, photos, music, and the verdict.
Image: Up North Memories
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Click the photos to enlarge them and read the captions.
| Printable Recipe- Baked Steelhead Trout with Lemon and Dill |
Baked Steelhead Trout with Lemon and Dill
Recipe source: Olga’s Flavor Factory, adapted from Cook’s Illustrated
INGREDIENTS:
DIRECTIONS:
Recipe source: Olga’s Flavor Factory, adapted from Cook’s Illustrated
INGREDIENTS:
- 1 Steelhead Trout or Salmon fillet, about 1-1/4 pounds
- 4 Tablespoons Butter
- 1 Shallot, minced
- 2 Garlic cloves, minced
- 1-2 Tablespoons fresh dill, minced
- Salt, pepper
- 1 Lemon – Use both the zest and the freshly squeezed juice, separated
DIRECTIONS:
- Preheat oven to 450° F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
- Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet, skin side down. If it’s really big, lay it diagonally across the baking sheet, or cut into smaller segments. Season with salt and pepper.
- Spoon the butter over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for 12-17 minutes, depending on the thickness of the fish. (Generally allow 10 minutes per 1 inch of thickness.) Check for doneness by using a fork to gently prick the fish. If it flakes easily, it’s ready.
- Transfer fish to serving dish either in one piece (using several spatulas can help) or cut into portions.
- Squeeze the other half lemon over the fish and sprinkle with more fresh dill.
The Verdict: This was an excellent, easy meal with rich and comforting flavors yet still light thanks to the fish and vegetables. The texture of the fish is firm yet moist with the buttery, lemony, dill-y flavors soaked right in.
I have to call out the awesome side dish, Asparagus & Peas with Warm Bacon Vinaigrette, featured in a separate post. This was a knock-out bowl of veggies (ahem*bacon*cough) with standalone potential. You could easily make it meatless but consider adding something in the umami category to tie it all together – maybe some sautéed wild mushrooms?
I have to call out the awesome side dish, Asparagus & Peas with Warm Bacon Vinaigrette, featured in a separate post. This was a knock-out bowl of veggies (ahem*bacon*cough) with standalone potential. You could easily make it meatless but consider adding something in the umami category to tie it all together – maybe some sautéed wild mushrooms?
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