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.
And he became an internet sensation
The Man Who Thought Squash Was Cheese
Your Roomba's Dirty Little Surprise
Ending Soon: Cookware Sale!
Let's Revitalize Jello
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)