Steelhead Trout With a Creamy Tarragon Sauce
photo by Kountry H.
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 steelhead fillet, skin on
- 1⁄2 cup Hellmann's mayonnaise
- 1⁄4 cup creole mustard
- 3 -4 tablespoons tarragon, minced
- 1 -2 tablespoon fresh lemon juice
- fresh ground black pepper
- canola oil
directions
- Preheat the oven to 450 degrees.
- Place a large broiler pan in the oven and let that heat.
- Lightly oil the skin of the trout.
- Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
- Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
- Spread on the meat of the trout.
- Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
- Serve!
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Reviews
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.