Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Cranapple Steelhead Fillets


  • 6 Natural or Ruby Red Steelhead Trout fillets
    Steaming liquid: Apple bouillon (makes 4 c.)
    • 4 c. apple juice
    • 1/2 c. sliced onions
    • 1 rib celery, cut to 1 lengths
    • 1 bay leaf
    • 4 peppercorns
    • 1 tsp. Salt
    Cranberry Sauce: (makes 2c.)
    • 1 c. apple juice
    • 1/4 c. lemon juice
    • 2 c. fresh cranberries
    • 3/4 tsp. Cinnamon
    • 1/2 c. sugar


  • In a large pan combine 4c. apple juice, onion, celery, bay leaf, peppercorn, and salt. Mix well and heat to boiling. Simmer for 10 minutes to blend flavors.
  • Place the fillets on a rack over the simmering mixture and steam for 9-10 minutes or until fish is fork tender, flakes easily when tested with a fork.
  • Carefully remove fish to a hot platter. Discard the apple bouillon mixture.
  • To prepare the cranberry sauce, add apple juice to small pan. Stir in lemon juice, cinnamon and sugar, bringing the mixture to a boil. Reduce to a medium heat and add the cranberries.
  • Cook until cranberry skins pop, about 5 minutes. Partially mash the berries and stir for another 2-3 minutes.
  • Spoon sauce over the fillets before serving.
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