steelhead filet- how should i prepare it?

Question

i have a nice steelhead filet, about 1.5 pounds.
how should i fix it for dinner tonight?

Answer 1

I've been eating salmon and steelhead all summer after a successful fishing charter and I've found that the easiest and tastiest way to prepare it is on the grill. To get started, clean your fish, leaving the fish (and even the scales on) and start the heat on the grill. Melt some dairy-salted butter in a dish with a generous amount of lemon juice. Season the fish on the flesh side lightly with salt and a generous amount of fresh ground black pepper and dill. Once the grill is at a temperature of 300-350 degrees, carefully place a sheet of HEAVY DUTY aluminim foil on the grates. It helps to spray the foil with a bit of cooking spray before you put thie fish on, but it's not necessary. Put the filet on the grill and baste with the melted lemon butter. Be careful when you do this so that you don't wash off the seasonings. (A chinese soup spoon works great!) Let the fish cook for 2-3 minutes and baste again with the lemon butter. Watch the fish closely as the thickness of the filet will greatly influence the speed of cooking. When the flesh will split when you press it firmly, it's time to take it off the grill. By the time you have it to the table and everyone sits to eat, it will be perfect. I have found this to work wonderfully every time. If the flesh is slightly opaque then you have done it perfectly!! If you can see the grain of the fish, not so much --but you'll still have a nice meal. I hope this helps!! Enjoy!

Answer 2

PAN FRIED TROUT WITH MUSHROOMS
Cut filet into serving size pieces. Roll in flour seasoned with salt and pepper. Put about 4 T. butter plus 1 T. oil in skillet over med-high heat. When butter starts to brown, add trout and saute until the fish turn brown and flake with a fork. Remove trout to platter, keep hot.
Saute about 1/2 lb sliced mushrooms in the skillet in the drippings until they are soft and browning. Add 2 T. lemon juice and stir to get all the browned bits off the bottom of the skillet..
Pour the mushroom/lemon sauce over the trout and serve.
Great with a seasoned rice mixture and a salad.

Answer 3

sprinkle with lemon-pepper seasoning and a touch of garlic, add 2 splashes of warchestire sauce and a splash or two of soy sauce, add 2 pads worth of butter, wrap in foil and bake at 325 until flakey (30ish minutes). Excellent!

as a alternative you can add blanced or slivers of almonds to it

Answer 4

Rub with EVOO,salt and pepper and fresh herbs and broil-serve with lemon wedges-YUM

Answer 5

soak them in beer, garlic, egg, salt and pepper.
make a coating of flour salt and pepper.
fry them in hot oil, turn only once....