Baked steelhead trout in foil is healthy and easy to make. It also packs a flavorful punch that will leave your taste buds craving for more.
Steelhead vs Salmon
Although salmon and steelhead are nearly identical in texture and taste, steelhead is often considered to be more flavorful and less fishy than salmon. Luckily, steelhead is also often less expensive than salmon.
Steelhead trout is closely related to rainbow trout but possesses certain unique characteristics that set it apart. Steelhead trout is an anadromous fish. It migrates from freshwater to the ocean and then back to freshwater to spawn, just like salmon. This life cycle contributes to its distinct taste and texture. It is a prized catch among anglers and a favorite among seafood enthusiasts.
Although there is often confusion with some saying the steelheads are salmon, they’re not. Steelheads are trout – and I’m sure they’re very proud of it.
The freshwater form of the steelhead is the rainbow trout (Oncorhynchus mykiss). The difference between these forms of the species is that steelhead migrate to the ocean and return to freshwater tributaries to spawn, whereas non-anadromous rainbow trout do not leave freshwater. Steelhead are also larger and less colorful than rainbow trout, and can weigh up to 55 lb (25 kg) and reach 45 in (110 cm) in length. They can live up to 11 years and spawn multiple times. The body of the steelhead trout is silvery and streamlined with a rounder head. There are black dots and a red or pink stripe running horizontally down the sides of the fish. This silver color and round head is what gives the steelhead its name.
WikiPedia – Steelhead
For this recipe, if you happen to have salmon on hand, don’t hesitate to use it. No matter if it’s trout or salmon, this dish is delicious and very easy to make.
Baked Steelhead Trout in Foil
Cooking steelhead trout in foil offers several advantages. Here are some of the key benefits:
- Flavor Retention: Wrapping the trout in foil helps lock in the natural juices and flavors. The fish stays moist and succulent.
- Even Cooking: Foil provides a consistent cooking environment, ensuring that the fish cooks evenly, from edge to edge.
- Easy Cleanup: Minimal mess is created when cooking with foil, making cleanup a breeze. Simply discard the foil after your meal.
How to Get the Temperature Right
The best way to gauge whether food is completely cooked is with a thermometer. Fish can go from perfectly cooked to dried-out garbage in a flash. Use a *thermometer probe that says in the fish while the temperature is read on the counter. Themoworks makes the Square Dot, and I use it for this trout as well as when I reverse-sear steak or anything that goes in the oven that needs accurate temperature reading.
Crystalized Lemon
Use crystallized lemon because it doesn’t add extra liquid to the dish while giving it a great lemon flavor. Lemon juice is very acidic and starts cooking foods before they get in the oven. Crystalized lemon does not do that, so your fish is perfectly cooked without getting dried out.
Baked Steelhead Trout Recipe
Feel free to omit the sauce if you are trying to stay away from fatty foods. A sprinkle of lemon would be lovely.
This fish goes very well with mashed potatoes and a vegetable or large salad. Serve it with white wine. Cats and dogs get very sick from even a little lemon, so please don’t give them any of this fish as a treat.
Email Me the Recipe
Baked Steelhead Trout in Foil
Equipment
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Ingredients
- 12 ounce Steelhead Trout
- 1 tablespoon unsalted butter
- 1 tablespoon Capers
- 1 teaspoon True Lemon
- ½ teaspoon Fish Magic
- 2 tablespoon Dill, fresh
— Sauce —
- ¼ cup Mayonnaise
- 1 tablespoon Capers
- ½ teaspoon True Lemon
- 1 tablespoon Dill, fresh
Instructions
- Mise en place
- 12 ounce Steelhead TroutCut a large piece of foil that will make an envelope for the trout. Put the fish on the foil, skin side down.
- 1 tablespoon unsalted butter, 1 tablespoon Capers, 1 teaspoon True Lemon, 1/2 teaspoon Fish Magic, 2 tablespoon DillSprinkle the Fish Magic on the fish. Put the butter and capers on the fish and sprinkle the True Lemon on it.
- Bring two sides of the foil up and fold them together. Bring the other two sides up and fold them over the previous fold so you have a little envelope.
- Heat the oven to 350 °F (177 °C) and gently put the probe into the top of the foil packet, close to the fold. Put the outside of the probe on your oven or countertop and set it for 125 °F (52 °C).
- Put the packet and probe in the oven. Bake the trout until it reaches 125 °F (52 °C) on the probe, about 25 to 30 minutes.
- 1/4 cup Mayonnaise, 1 tablespoon Capers, 1/2 teaspoon True Lemon, 1 tablespoon DillWhile that is happening, put the sauce ingredients in a small food processor and process them together until you have a nice light green sauce with flecks of fresh dill showing through. Put the sauce in a nice bowl in the refrigerator while the trout finishes cooking.
- When the trout reaches the correct temperature, remove the packet from the oven. Remove the probe. Open the packet carefully while protecting your hands. Remove the dill. Use a spatula to remove the trout from the packet. Leave the skin in the packet unless you like skin.
- Serve the fish with a dollop of the sauce and a sprig of fresh dill for garnish.
