steelhead recipe

[lacy]

Does anyone have a good recipe for steelhead? Have recently picked up three good ones trolling for walleyes, boy are they fun to catch.

[Keith207]

My favorite is to coat the skinless filets with extra virgin olive oil and sprinkle on a liberal amount of Don Purdon’s salmon seasoning mix. Then grill and add a small pat of butter just before they’re done. YUM!!!

[Recipe Guy]

Gut the fish, leaving the head on. Place red brick in cavity. Bake at 400 Degrees until brick is soft. Throw away the fish. Eat the brick.

[Boatnut]

lots of good recipes out their. just google "steelhead recipes". most salmon recipes can be used too. If you truly enjoy salmon and steelhead, then i highly recommend a book called "cooking salmon & steelhead" by Scott and Tiffany Haugen. wonderful stuff in their.

I plan on having all or most of my steelhead smoked this year. I prefer them that way and have some great recipes using the smoked stuff from that book. http://www.scotthaugen.com/ or http://www.tiffanyhaugen.com/
Mike (aka Boatnut)

"Many fish bites if you got good bait. I'm a goin' fishin', yes, I'm a going' fishin' and my baby's goin' fishin' too" Taj Mahal, "fishing blues"

[mudpuppy]

Grilling like Keith said is good. A lot of people don't like frying trout/salmon, but done right, it's my favorite. Normally with walleye I don't necessarily like to soak them in salt water, but I think Salmon & steelhead benefit from it. To me it firms up the flesh, draws out the blood & improves flavor. Overnight works for me.

Next, when dressing, make sure you remove ALL the red meat next to the skin & lateral line. It's strong tasting (discard when skinning).

Before frying, cut the fillets into 1 inch strips. Very important.

For breading I use a dry mix of 50/50 flour, corn meal. For seasoning it's a mixture of garlic powder, Paprika & Cajun Spice to taste. I like lots of spice, my wife doesn't so to each his own.

Dip in milk then dry breading & deep or pan fry. Again, my wife like hers with tartar sauce & I don't......... Also it's one of those recipes where it's almost better the next day cold in your lunch box. It's got to the point to where I have to fry up a bunch extra to share with the guys at work the next day because they like it so much!!!!! :-)

[N8ARW]

Marinate in diesel fuel and cook over open wood flame!

Actually, I like to steak the fish, marinate in a mixture of equal parts orange and pineapple juice, add some honey, brown sugar and crushed red pepper flakes and do on the grill.

[Hutch un-loged]

The first recipe is by far the best Bill. Only I add a little white gas for the extra charring effect. see ya soon.

[Klaas Act - Rich Ziert]

Lacy, Don't let these charecters get the worst of themselves.
Gut and leave skin on. Head or no head. Lightly salt cavity.

Lemon wedges, fresh crushed garlic, low sodium diced tomatoes including juice if you use the canned tomatoes, a whole stick of butter - in the cavity of the whole fish. Wrap tight in tin foil. 5-7 minutes each side on hot - hot grill. Remove. Into the house, un-wrap broil for additional 3-5 minutes - watch it as you go to not char. . . yum - yum - yum. A $40.00 bottle of decent 2-3 year old Chardeney, and you got it made.

[lacy]

Thanks Rich,
Will definitly give it a try. I already filleted them however, so will have to adjust.
I tried it with lemon and butter and baked and had four happy customers the other night.

[JohnB.O.A.T.]

Steak'em out and grill them on aluminum foil with some extra virgin olive oil and put a good supply brown sugar on them. Trust me, you will LOVE this.


JohnB.O.A.T.

[perchjerker]

that sounds like I do it but I dont use the foil

I use a cast iron pan that will fit on the grill instead. No worries about the foil tearing etc

[Klaas Act - Rich Ziert]

When you do it the way I've suggested the skin and bones pull right off/out like magic, all in one maneuver.

If invited, I'll bring the wine.

Take care.