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 with Cucumber and Sour Cream


  • 4 Citrus Steelhead Trout fillets
  • 1 large cucumber, peeled, very thinly sliced rounds
  • 3 tsp Chopped fresh dill
  • 2 tsp Fresh lemon juice
  • 1 c. sour cream
  • 1 tsp Grated lemon peel
  • 1/4 c. sugar or to taste


  • Preheat oven to 375°F. Combine cucumber, 1 tsp lemon juice and 1 1/2 tsp dill in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel, and remaining 1 tsp lemon juice and sugar in small bowl; stir to blend.
  • Oil baking sheet. Arrange steelhead fillets, skin side down, on prepared sheet. Bake until just opaque in center and fork tender, about 10 minutes.
  • Divide cucumbers among 4 plates. Using spatula, place steelhead atop cucumbers. Spoon sour cream sauce over it. Sprinkle with remaining 1 1/2 tsp dill.
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