STEELHEAD TROUT FILLETS RECIPES

Steps:

• Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.
• Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.
• Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.
• Fold up the foil by grabbing at the edges and crimping together to make a packet.
• Place packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
• Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.