I didn’t had trout so I used salmon.. the best salmon we ever had ! I like steelhead trout better too:). I’ve made this trout when entertaining guests, but it’s simple enough (and delicious enough) that I make it for weeknight dinners for just our small family. I made this for dinner last night sorta at the spur of the moment. I had not cooked steele head trout so I had to find a recipe on how to cook it, so glad that I found your recipe. I’m a brand new follower of your blog. Season with salt and pepper. 25 minutes Not too tricky ... How to fillet a fish: Buddy Oliver Thank you for recipee!! I love to hear that. I use this recipe very often when I make dinner myself:). This site uses Akismet to reduce spam. Every half fish I’ve ever bought has been descaled..! Just made this today Steelhead I left out the Dill as I didn’t have any. The whole fillet should cook for a total of 8-15 minutes on the grill on medium high heat. [3], Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. I made this last night, and oh wow was it ever good! See above for a few suggestions. Flaky, with just enough spice flavor to not detract from the delicate fish. If you’re using salmon, it tends to be a little bit thicker than steelhead trout, so you might need to cook it just a few minutes longer. Most people that I know don’t, though. Slide aluminum foil with parchment and filet onto blazing hot cookie sheet. Another — yummy yummy in my tummy. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful. However, some people are opposed to using any aluminum foil at all, so parchment paper is another option. However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet. I reduced the butter to 1 TBPS and added 3 TBSP EVOO. Great recipe, made it tonight, instead of putting it in the oven I put it on the BBQ with hickory smoke wood chips. I was missing the shallots & my dill was dried not fresh, but it was still yummy! Crimp the edges of the foil, creating your own “rimmed baking sheet”. Your recipe was great the outer layer came out beautiful just like you Beautiful Olga. Topped with shallots, garlic, lemon and fresh herbs, the fish turns out so juicy and flavorful. Baked 10 minutes at 450, then reduced heat to 325 for 5 more minutes. PS- I didn’t realize you could bake parchment paper at such a high temperature. Squeeze in half of the lemon juice. I’m glad you enjoyed it. I use only olive oil and a thin layer of Chinese garlic chili paste. If you DO want to eat the skin, just grease the baking sheet with oil first, and the skin should get nice and crisp and you’ll still be able to get it off. I don’t count calories, and the serving size is a very rough estimate, since everyone eats different portions and has different appetites. I love the addition of lemon zest, which also perfumes the fish and the freshly squeezed lemon juice gives a bright note of acidity. I used unsalted butter, but then salted the melted butter with a lightly smoked sea salt. Wow!!! Simple methods to bring out the subtle flavours of trout include pan-frying, grilling or cooking the fillets en papillote.Cooking trout fillets shouldn’t take long, about 2–3 minutes on … Lol keep up the great work. A whole side fillet of fish is always so extraordinary and looks beautiful when you serve it. This recipe was absolutely delicious! Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window). […] 3. Tear off/cut off a rectangular piece of heavy duty aluminum foil so that it is several inches bigger on all sides than the fillet that you will be grilling. Steelhead trout, on the other hand, spends time in both freshwater and seawater. Keywords: steelhead trout, salmon, how to bake a whole fillet of fish, salmon with lemon garlic shallots and herbs. This is by far my favorite fish recipe. SUBSTITUTED onion for the shallots. It turned out lovely looks and tastes good too I want to eat some But I can’t as I have to wait for my wife to come home and join me. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.