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 Fresh Herbs

Ingredients:

  • 2 or more Natural or Ruby Red Steelhead
  • garlic cloves
  • salt and freshly ground black pepper
  • extra virgin olive oil
  • fresh herbs including parsley, basil, thyme, oregano, rosemary, marjoram
  • lemons, thinly sliced

Preparations:

  • Preheat oven to 400°F or preheat grill.
  • Roll out aluminum foil large enough to wrap fillets, brush with olive oil.
  • Place fillets skin side down onto foil with butter pats on top. Season with salt and black pepper.
  • Finely chop the herbs of your choice with the garlic, sprinkle over the trout to cover completely. Lay 3-4 thin slices of lemon over the top of each fillet.
  • Wrap the foil tightly around fillets. Place on a cookie sheet and bake in the oven for about 15 minutes. Or place on hot grill for 15 minutes.
  • When cooked, remove from the foil, discard the lemon slices. Can be served with olive oil drizzled over the finished fillets.
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