I don't know if you grew up in a family like mine where "fish night" wasn't really the favourite? We would have cod (I think -- it was white) sprinkled with some sort of dried herb mix ... gross really and I don't even think my parents liked it. But we had a neighbour who loved to fish but hated to eat it and he would bring us fresh rainbow trout. Those were delicious fish nights. A fish that is delicate, firm, no "fishy" taste. Perfect really in my books! I'm so lucky that my local grocery store owner (you know who you are!) decided when he took over the store that good fish was important and I am able to get trout (steelhead ... pretty sure that's the same as the rainbow trout we ate out in BC), arctic char and pickerel (I hate salmon unless it's fresh caught in BC or some other place where they roam free ... I know, food snob). Today I picked up some lovely steelhead filets and brought them home to cook the perfect early summer dinner. If you are afraid of cooking fish, but know that it's both yummy and healthy, then I think that this might just be the dish for you! FYI ... if you have a baby ... this is AMAZING for them! Here goes:
Steelhead trout with Fresh Herbs, on the BBQ (or in the oven)
Steelhead filets (for 4 of us, I use two large filets, as my kids love this fish)
mixed herbs chopped and mixed together: I use fresh dill, flat leafed parsley and chives. I might use about 1/4 cup of mixed herbs for the two filets ... more or a little less is no problem
1 lemon, cut into slices (I only need 4 slices for the two filets)
1. Put the filets, skin side down on piece of saran wrap (one piece per filet as you're going to wrap them up
2. Season each filet with salt and pepper, and sprinkle herbs over top of each filet and top each filet with a few lemon slices
3. Wrap each filet up and put in the fridge. This might be done in the morning before work, it might be done while you get the rest of your dinner put together ... doesn't much matter... but I find at least 20 minutes to be great (although I've done it with no rest time as well)
4. If you are doing this on the BBQ, I would suggest a grill plate of some sort, but if you're a great barbeque-er then go ahead and use the grill directly. I heat the BBQ on one side until nice and hot, and then grill on the unlit side for a bit, before moving over to the lit side (I reduce the heat so it doesn't burn). I cook the fish until it is opaque ... maybe 20 minutes total for a really thick filet (less for thin ... over cooked fish is gross, but so is undercooked I find).
If cooking in the oven, as I often do in the summer, you can put the fish on a foil lined cookie sheet at bake at 400 for about 15 - 20 min as well.
I serve my fish without the skin ... some people like skin, but not me. This meal goes really well with rice and a veg ... super easy weeknight meal!
Steelhead trout with Fresh Herbs, on the BBQ (or in the oven)
Steelhead filets (for 4 of us, I use two large filets, as my kids love this fish)
mixed herbs chopped and mixed together: I use fresh dill, flat leafed parsley and chives. I might use about 1/4 cup of mixed herbs for the two filets ... more or a little less is no problem
1 lemon, cut into slices (I only need 4 slices for the two filets)
1. Put the filets, skin side down on piece of saran wrap (one piece per filet as you're going to wrap them up
2. Season each filet with salt and pepper, and sprinkle herbs over top of each filet and top each filet with a few lemon slices
3. Wrap each filet up and put in the fridge. This might be done in the morning before work, it might be done while you get the rest of your dinner put together ... doesn't much matter... but I find at least 20 minutes to be great (although I've done it with no rest time as well)
4. If you are doing this on the BBQ, I would suggest a grill plate of some sort, but if you're a great barbeque-er then go ahead and use the grill directly. I heat the BBQ on one side until nice and hot, and then grill on the unlit side for a bit, before moving over to the lit side (I reduce the heat so it doesn't burn). I cook the fish until it is opaque ... maybe 20 minutes total for a really thick filet (less for thin ... over cooked fish is gross, but so is undercooked I find).
If cooking in the oven, as I often do in the summer, you can put the fish on a foil lined cookie sheet at bake at 400 for about 15 - 20 min as well.
I serve my fish without the skin ... some people like skin, but not me. This meal goes really well with rice and a veg ... super easy weeknight meal!