Steelhead trout is not something I grew up eating. It sounds exotic, but it's really actually similar to salmon. As I've become more aware of how important it is to research where you seafood is coming from, I've begun to diversify the type of seafood I eat, always going to locally sourced seafood, when I can find it. That led me to break out of my salmon rut and try out this tasty fish. I was NOT disappointed.
Steelhead trout is the commercial market name often used for rainbow trout. According to the Monterey Bay Aquarium Seafood Watch, steelhead trout farmed in the United States is one of the healthiest types of seafood that you can eat. It is rich in lean protein, vitamins, minerals and omega-3 fatty acids while containing a low level of contaminants like mercury, pesticides, dioxin and polychlorinated biphenyls, or PCBs. The American Heart Association recommends eating two 3.5-ounce servings of fish like steelhead trout each week.
With this delicious recipe, you'll want to be eating steelhead trout all the time! This recipe is also fantastic for salmon. We're taking melted butter and flavoring it with fresh garlic, lemon zest and parsley, then pouring it over the fish and baking it until it's flaky, tender, and full of flavor. How could that possible be bad?
To make clean up quick and easy, we'll cook the trout in a foil pouch. This serves 2 purposes. First, it keeps the fish moist. Also, it makes removing the skin super easy, because it sticks to the foil. Then you can just slice and serve the trout without having to peel the skin.
You can serve this with my delicious, easy mashed potatoes and some sauteed broccoli or asparagus for the perfect, healthy meal.
