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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Steelhead Parmesan


  • 6 Italian Blend Steelhead Trout fillets
  • 1 cup mayonnaise
  • 1 egg white, stiffly beaten
  • 1/4 cup snipped chives
  • 1 Tb minced parsley
  • 2-3 Tb grated Parmesan cheese


  • Combine the mayonnaise with the chives. Fold 1/2 to 3/4 of the beaten egg whites into the mixture to lighten the mayonnaise, being careful not to put in too much or the mixture will become loose.
  • Place the fillets on an elevated rack in a large greased baking dish. Cover the fillets evenly with the mayonnaise mixture; then sprinkle with Parmesan and parsley.
  • Bake in a preheated oven 425? F for about 5 minutes or until the topping is puffy.
  • Finish the fillets by broiling until the topping becomes a golden brown.
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