I have a very large piece. It is vibrant red/orange, like salmon! I happen to have a lot of fresh cilantro and parsley on hand as well...
How about broiling it simply with a bit of oil, salt and pepper and then serving it with a cilantro- parsley chimichurri sauce?
if its super fresh, I would do a ceviche!
pierino is a trusted source on General Cooking and Tough Love.
Planking and grilling would be optimum. But en papillote (in parchment packets) also is great. For the latter you might have to slice it into individual steaks to fit the packets.
We get a lot of fresh steelhead here in Portland OR & I would say two things: grill it simply w salt & pepper (10 min per inch or less) & minimal salsa/dressing. The fish is so beautiful & tasty it's a shame to smother it w sauces
I'm a fan of trout almondine (trout w/browned butter and toasted almonds)... It's simple, but so delicious and you can still taste the flavor of the fish.
Please enter a valid email address.
Well played. You deserve a cookie.
Yes, there is a way
Soggy Bottoms No More
Heritage Peppermills from Peugeot
Shop Summer's Favorite Coolers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.