My husband and I got 2, 2 1/2 lb filet at a really good price. I should have factored in double baking time but the flavor is immaculate. Definitely bake, then broil though. I've done both and baking firest seems to set the flavor in and makes the warm meat easier to broil.
I am not normally a "fish" person but, this was awesome! The flavours were wonderful with the trout fillets. I would like to try cooking this on a barbeque so as to make the skin crispy. I would also like to try the rosemary and lemon combo, with different sorts of fish.
This is restaurant quality. The flavours of the garlic, lemon, and rosemary are perfectly rounded out and balanced.
Best fish recipe ever. So so good, I make this for company often! I don't change anything. I do put it all in a gallon zip bag in the frig for up to 24 hours, but it get's pretty lemony by then, so if you don't like lemon so much, don't marinate as long. I grill it on a VERY hot grill, make sure you oil up the grill well before starting it, and the fish won't stick. I quickly sear on both sides being sure not to overcook. Salmon and trout should be on the medium to medium rare side, don't overcook it and dry it out! It should just start to flake! Searing quickly like this makes it excellent. I have also broiled it in the oven until just seared and starting to flake, and I've made it on my Cuisinart Panini sandwich maker. Excellent however you make it, just don't overcook the fish!!!
tried it. loved it.
This is a wonderful recipe. I added on ingredient, 1/2 tsp freshly ground coriander; ground finely. The only caution I have is when cooking steelhead,which is normally thinner than salmon, be sure the oven is not overly hot when you put fish in to broil. especially if you want the steelhead to be slightly rare in center. I over cooked mine the first time around. I will make again and again as steelhead is quite sustainable. John C
Loved it! Simple and delicious.
This recipe was perfect for Steelhead trout. I thought at first the prep was going to be time consuming. NOT. It made all the difference in the worl. Delicious!. This is my new Steelhead and Salmon recipe. I actually baked at 400° first for 12 minutes and then broiled for 4 minutes. I followed the ingredient instruction. It came out awesome. My new go to fish recipe.
Excellent, simple and quick recipe yields a classic flavor. Like others I'd recommend baking first then broiling to finish.
I found this recipe over a year ago. We love it! It is a new standard in our house when steelhead trout is available at the market.