Broiled Steelhead Trout With Rosemary, Lemon and Garlic

By [e-mail]

Ingredients

• Servings 3-4
• Units US
• 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

Details

Adapted from food.com

Preparation

Step 1

Directions
See How It's Made

Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.

Preheat broiler.

Mix together all remaining ingredients except fish into a well-blended paste.

Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.

Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.

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.

Serve with steamed vegetables, salad, orzo salad, whatever.

Submit a Correction