What's you favorite way to prepare steelhead to eat?

Question

I catch steelhead here in the NorthWest. I want a new and different way to prepare it.

Answer 1

I like to pan fry it, skin side down. I do it over medhi heat until the skin gets nice and crispy. Then I finish it in the broiler. The thing about it is the skin! It's so good when it's all crispy. Sometimes I put herb butter on top. Oh, and I feel real fancy I make a little sauce in the same pan. Add some shallots and butter and sautee until clearish, deglaze w/ a little sherry or your fave white wine and add some cream or half-n-half. Reduce and enjoy. (you need a milk with high fat content or it breaks and curdles.)

Answer 2

Try cooking on a Cedar plank. You can usually find them at a grocery store or at store specializing in outdoor cooking. The brand that I use is Jake's and there is a recipe on the package that is pretty good. They actually come from the northwest. Basically you soak the plank in water, I do it longer than is called for, maybe up to 1 hour. Coat the plank lightly on one side with olive oil. Use fillets with the skin on. Season the fillets with salt, pepper, dried dill, or what ever you like on fish. Sometimes I cover with thin slices of lemon or limes. Place the fish skin side down on the oiled side of the plank and put on the grill, preferably with a cover. Cook covered until fish starts to flake a little. Keep a spray bottle of water close by, just in case of too much flare up. The wood will char around the edges and some flame is normal, but the fish will stay moist and will have a light smoky flavor. This works very well with Steelhead, Salmon, and Trout.

Answer 3

Two ways:

1. leave skin on fillets - barbeque on grill. Use butter on fillets, and a generous portion of Mrs. Dash seasoning (I haven't tried it yet, but Tony Chatcherie's Creole is next on my list). When the fillets have cooked halfway, use a spatula to turn them, separating skin from fish and placing the fillet right back on the skin. scrape off all the discolored flesh and then coat with your favorite BBQ sauce.

2. Skin and clean the fillets so there is no gray or brown flesh. Cube the fish into 1 inch sizes. Place in ziploc bag and add teriyaki sause. In another ziploc, place onion, bell peppers and one can of pineapple chunks. Marinate for 3 hours. combine all ingredients in one baking pan and bake in oven at 350 until fish is done.

Answer 4

I fillet the fish and leave the skin on. Take 1 cup of Morton's sugar cure for ham and mix it in a gallon of water. Soak the fillets in the brine mix over night. Place the fillets in a smoker, skin side down, and smoke with hickory chips. When the meat flakes off the skin easily they are ready to eat.

Answer 5

I generally grill it over the barbecue. For flavor, I coat it with butter to keep it moist, then top it with either brown sugar or dill.

Answer 6

Use about any rainbow trout recipe you have.
This is about the best list of recipes I know:
http://www.gastons.com/recipes.htm

Bon appetit.