Broiled Steelhead Trout With Rosemary, Lemon and Garlic

Total Time
20mins
Prep
5 mins
Cook
15 mins

This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!

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Ingredients

Nutrition

Directions

  1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
  2. Preheat broiler.
  3. Mix together all remaining ingredients except fish into a well-blended paste.
  4. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
  5. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
  6. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
  7. Serve with steamed vegetables, salad, orzo salad, whatever.
Most Helpful

Great recipe! I would bake for 10 minutes and then broil for 5 as this gives the spices a lower temp to be absorbed by the fish. If you broil first, the spice cooks off.
otherwise it it soooooooo good.

5 5

I made this fish dish for dinner and it was delicious! I had leftovers because my husband won't eat fish so I made a little lemon, rosemary, garlic & parmesan vinegrette. I flaked the fish and tossed it with angel hair pasta, sundried tomatoes and green olives stuffed with feta cheese. Delicious fish for both nights! This recipe is definitely a keeper. :)

5 5

I made this with trout last night, it's delicious! The only change I made to the recipe was the cooking. I put it in the oven to bake first for 10 minutes then put about 6" lower than the broiler and broiled it for about 5 minutes - watching it very carefully so i didn't burn the herb topping. Outstanding fish - my husband and I oooo'd and ahhhhhh'd - a keeper!!!