Grilled Steelhead Trout recipe | Eat Smarter USA
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Grilled Steelhead TroutAverage rating by users: 41514
EatSmarter exclusive recipe

Grilled Steelhead Trout

with Mint Pesto

Grilled Steelhead Trout

Grilled Steelhead Trout - Smoky seasoning and delicate fish

243
calories
Calories
40 min.
Preparation
easy
Difficulty
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Ingredients

for 6 servings
2 Steelhead trout fillets (about 14 ounces)
Salt
Pepper
1 tablespoon prepared Mustard
1 Lemon
3 sprigs Mint
1 bunch Parsley
1 Garlic clove
1 ounce Pine nuts
4 tablespoons Olive oil (plus oil for the grill)
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Kitchen utensils

1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fish grill basket, 1 Brush, 1 Grill, 1 Tweezers, 1 Plate

Preparation steps

Grilled Steelhead Trout preparation step 1
1

Rinse fish fillets, pat dry and pull out any remaining pin bones with tweezers.

Grilled Steelhead Trout preparation step 2
2

Season the flesh side of the fillets with salt and pepper and coat with the mustard.

Grilled Steelhead Trout preparation step 3
3

Place the fillets with the smeared sides together.

Grilled Steelhead Trout preparation step 4
4

Rinse and dry lemon and cut into slices. Place half of the slices in an oiled fish grill basket.

Grilled Steelhead Trout preparation step 5
5

Place the double fillet in the fish grill basket and cover with the remaining lemon slices. Secure the grill basket closed and keep the fillets cold.

Grilled Steelhead Trout preparation step 6
6

Rinse mint and parsley. Shake dry, pluck leaves and coarsely chop. Peel the garlic and finely chop.

Grilled Steelhead Trout preparation step 7
7

Toast pine nuts in a dry frying pan. Pour onto a plate and allow to cool completely. Finely chop pine nuts.

Grilled Steelhead Trout preparation step 8
8

Mix herbs, garlic and pine nuts in a bowl with the oil. Season with salt and pepper and set aside.

Grilled Steelhead Trout preparation step 9
9

Grill trout on medium hot grill for 6-7 minutes on each side.

Grilled Steelhead Trout preparation step 10
10

The fish is done when the skin can be easily removed. Serve with the pesto.