brewmaster15
10-06-2023, 07:14 PM
This is my go to recipe for steelhead trout, salmon etc
You will need
steethead trout or salmon fillet with skin
Dry white wine..chardonnay is ideal
My rub (http://http://forum.simplydiscus.com/showthread.php?140151-The-RUB-brews-recipe) or some other cajun seasoning
Butter
Olive oil
Preheat oven to 385F
Fresh steelhead trout fillet with skin or salmon
Glass baking dish.. coat lightly with olive oil .
Place skin down on dish.
Pour small amount of dry white wine over fillet..maybe 1/4 cup over 2lb fillet.
Sprinkle Brews Rub (http://forum.simplydiscus.com/showthread.php?140151-The-RUB-brews-recipe)
Put a few pats of butter on the fillet
Cover tighly with aluminum foil and bake until cooked. SHOULD BE ABOUT 20 MIN. i use the fork method.. you basically should be able to tease the fillet open if done.
Really an easy recipe.. almost no prep time and it always comes out moist.
Prepared and not cooked:
136737
Cooked:
136738
136739
136740
136741
A trick here is to serve with a spatula.. you can easily separate the fillet from the skin. The olive oil prevents the skin from sticking to the glass pan but the skin stays in place still.
You will need
steethead trout or salmon fillet with skin
Dry white wine..chardonnay is ideal
My rub (http://http://forum.simplydiscus.com/showthread.php?140151-The-RUB-brews-recipe) or some other cajun seasoning
Butter
Olive oil
Preheat oven to 385F
Fresh steelhead trout fillet with skin or salmon
Glass baking dish.. coat lightly with olive oil .
Place skin down on dish.
Pour small amount of dry white wine over fillet..maybe 1/4 cup over 2lb fillet.
Sprinkle Brews Rub (http://forum.simplydiscus.com/showthread.php?140151-The-RUB-brews-recipe)
Put a few pats of butter on the fillet
Cover tighly with aluminum foil and bake until cooked. SHOULD BE ABOUT 20 MIN. i use the fork method.. you basically should be able to tease the fillet open if done.
Really an easy recipe.. almost no prep time and it always comes out moist.
Prepared and not cooked:
136737
Cooked:
136738
136739
136740
136741
A trick here is to serve with a spatula.. you can easily separate the fillet from the skin. The olive oil prevents the skin from sticking to the glass pan but the skin stays in place still.