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-   -   Wanted: Steelhead Trout Recipe (http://www.flyfishingforum.com/flytalk4/showthread.php?t=10201)

TinMan 03-11-2003 12:00 PM

Wanted: Steelhead Trout Recipe
 
Have a really nice fillet - anyone got a recipe?

Thanks.

John Desjardins 03-11-2003 12:09 PM

My favorite for trout is to butter a large sheet of aluminum foil, place fillet or whole fish in it add a touch of lemon juice and water. seal up the foil and cook on the edge of a camp fire. A grill on low also works well. I may have to keep a fish or two this year because its been a long time since I've had this.

fredaevans 03-11-2003 01:04 PM

John, you forgot a couple of tiny additions. :>)
 
Sounds like you and I are 'sympatico' on how we do our fish, either in the oven or over a bbq.

I'll add some very thinly sliced red (or Walla Walla's if in season) and a touch of garlic salt to my "steamer." Another touch, one that you'll like/not like, but is an interesting addition is to use (size of fish dependent) the juice of a freash lime. Very interesting change in taste to steelhead or salmon meat.
fae

John Desjardins 03-11-2003 01:08 PM

Fred, your right I did forget the onions. Though if the season is right, fresh scallions from the garden.

FrenchCreek 03-11-2003 01:33 PM

Good recipes!
I like to use ginger root for another variation of taste.
Just peel a root, slice it to form thin (quarter sized) wafers, and spread these along the filet, about 1 inch apart. Bake or BBQ as noted in prior posts.

TinMan 03-11-2003 06:48 PM

Thanks guys, I took a bit from each of you:

Marinated in juice from a whole lemon, teaspoon of sesame oil, tablespoon of sweet rice vinegar and a teaspoon of dill.

Cooked on bar-b-q (that was the hard part, getting 2 feet of snow off of the tank so it would warm up enough to work), which is close enough to camping when it's 20 out.

Wasn't bad at all - wife loved it (points).

Thanks guys!

JDJones 04-20-2003 02:06 PM

Salmon With Sweet Peppercorn Sauce
 
The original recipe from Bon Appetit says to cook the salmon in a skillet with olive oil, but baking it is just as good and less messy.
1/2 Cup Sugar
1/2 Cup White Wine Vinegar
1/2 Cup Dry White Wine
1/2 Tsp Whole Black Peppercorns
1/2 Tsp Whole Pink Peppercorns
1/2 Tsp Whole Green Peppercorns
1 Cup Orange Juice
2 Tsp Lemon Peel Finely Grated Zest
1/2 Cup Red Bell Peppers Diced
4 6-Oz Salmon Fillets Skinless
1 Tb Lemon Juice Fresh
Combine sugar, white wine vinegar, dry white wine and peppercorns in heavy medium saucepan over medium heat. Stir until sugar dissolves. Bring mixture to boil. Reduce heat and simmer without stirring until mixture is golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Carefully add orange juice and simmer until reduced to 1 cup, about 7 minutes. Stir in lemon peel and red bell pepper and remove from heat. (Peppercorn sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)

Brush salmon fillets with fresh lemon juice, then sprinkle with salt & pepper. Place in casserole dish and pour sauce over top. Baste with sauce occasionally. Bake covered at 350 for about 35 minutes, or until fish flakes easily when tested with fork.

This sounds like more work than it really is, but it is well worth it!

:)

roballen 04-20-2003 03:40 PM

I am with John on this one Butter and lemmon and some hot coals make THE BEST steelhead recipe. add some good friends and a flask of R&R for desert on the banks of the Umpqua and your all set

juro 04-20-2003 09:33 PM

Another simple winner from the old world is the English butter and cream style horseradish baste.

Lay fillet flat side down in a baking dish or foil greased with a little butter. Melt a stick of butter and blend in Beaver cream style horseradish (especially for prime rib, blue label, white lid) until it has the consistency of hollandaise. Chop fresh dill weed into the mixture to taste. Baste with mixture and bake in 400 degree oven for about 10 minutes, then pop to broil to brown the glaze.

Save some of the mixture for a garnish sauce and enjoy. Also excellent with spring chinook, fresh coho, etc.

Serve with asparagus and pilaf, sauteed oyster mushrooms are a nice touch as well.

Fish fillet quality varies widely with condition of fish and freshness. A fresh mint-bright May summer run buck will melt in your mouth as will a fresh Willamette or Copper springer. Coho caught in the saltchuck and grilled the same night will amaze you. Fresh sockeye is perhaps the best of the bunch, definitely for smoking in a mixture of apple and alder chips.

Good eatin'

Nate Bailey 04-22-2003 12:23 AM

Salmon or Steelhead doesnt matter, caught fresh and silver HATCHERY fish. pull your drift boat over to the nearest sand bar whip out the bbq make shure the coals are to there hotest point , while waiting for the grill to come up to heat, cut fish into 3/4" to 1" steaks prepare fresh garlic speers by cutting them in 4ths push garlic in the bright orange, steaks, put steaks on the grill , reach into the cooler grab a fine ale such as henerys blackberry Wheat or henerys northwest trail to prepare the pallet, while waiting for steak to turn from the bright orange to the salmon pink color about 1/8" up the cooked side. once obtained turn the steak and apply a good honey dejion mustard bbq sauce. Keeping a good eye on the cooking side, cleanse the pallet agian, when cooking depth is correct, flip agian, careful to keep the grill lines in tact, smother with the mustard sauce and cover. check in between pallet clensings, flip to cook both sides evenly, cook until flakey but moist, remove garlic, mence and sprinkle over the top of your glazed steak, by this time you need another fine ale, sit on your favorite rock take in the river and reminisce about old friends, standout fish, and the good life in general..............Feed your self to the point that you are totaly satisfied,and the rest our your drift consist of leaning back in your seats, continueing conversations that started on the river bar, not touching your rods for the rest of the evening, taking your time to get to the pull out , making shure, you dont dare miss the evening orange hues that are casted lenght wise up the last tail out..............Boys it doesnt get any better then this......Nate

daveg 04-28-2003 10:06 PM

Barbecue Salmon / Steelhead
 
Combine in a large ziplock plastic bag:
1/4 cup pineapple juice
2 Tblsp. lemon juice
four 6 ounce salmon fillets

Seal and marinate in refrigerator 1 hour, shake occasionally.

Combine:
2 Tblsp brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Remove fish from bag, discard marinade. Rub dry mixture on fish, use it all. Place fish skin side down on charcoal grill, cook indirect with covered grill like a Webber Kettle. Check in about 15 minutes depending on thickness. Do not over cook. The marinading process makes the fish seem under cooked since it is so moist. It is actually cooked by the citrus juices like Ceviche.

This is a variation of a recipe I got from "Cooking Light". I get to Alaska fairly often and collect fish recipes, everyone that tries it is amazed how good it is.

To cook indirect light the coals and spread out around the edges and leave the middle of the grill with out coals under it and put the fish in the middle.

daveg 04-28-2003 10:12 PM

Barbecue Salmon / Steelhead
 
Combine in a large ziplock plastic bag:
1/4 cup pineapple juice
2 Tblsp. lemon juice
four 6 ounce salmon fillets

Seal and marinate in refrigerator 1 hour, shake occasionally.

Combine:
2 Tblsp brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Remove fish from bag, discard marinade. Rub dry mixture on fish, use it all. Place fish skin side down on charcoal grill, cook indirect with covered grill like a Webber Kettle. Check in about 15 minutes depending on thickness. Do not over cook. The marinading process makes the fish seem under cooked since it is so moist. It is actually cooked by the citrus juices like Ceviche.

This is a variation of a recipe I got from "Cooking Light". I get to Alaska fairly often and collect fish recipes, everyone that tries it is amazed how good it is.

To cook indirect light the coals and spread out around the edges and leave the middle of the grill with out coals under it and put the fish in the middle.

Brad 01-03-2005 01:20 PM

Dave's BBQ Salmon
 
Dave,

Thanks for the recipe. I made your BBQ salmon with a large trout and it came out great. The fish was very moist indeed. Two thumbs up for this easy dish.

Brad

removed_by_request 01-12-2005 08:14 PM

mix the following;

kosher salt
fresh cracked pepper
paprika
garlic powder
onion powder
fresh (has to be fresh) rosemary in a bowl

put spice mixture into EVO (extra virgin olive oil) blend for a bit
baste filet with mixture

broil or grill until done

eat with sour dough bread and good micro brew, pure ambrosia


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