Thursday, May 29, 2008

Grilled Steelhead Trout Vinaigrette

Want something simple for supper?

Something you don’t have to think twice about doing? Can do with your eyes closed?

It’s this. Could not be easier.

Could not taste any better.

And it’s good for you.

Eat your fish.

Grilled Steelhead Trout Vinaigrette

2 good sized pieces steelhead trout fillets, skin on
Season with a bit of coarse salt and freshly ground black pepper.
Grill for seven minutes skin side down and flip over and grill for 2 minutes.
These were fat pieces, therefore the longer grilling time.
When you bring the trout in, flip it over and pull the skin off.

3 tbsp champagne vinegar
2 tablespoons whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons wild honey
1/2 cup fruity olive oil

Combine in a small jar and shake to combine.

When ready to serve dinner, put a serving of fresh arugula on the plate and top with the grilled trout. Drizzle a couple of tablespoons of the vinaigrette over and serve.

Serves 2.



cook eat FRET said...

perfect. just perfectly done. lovely vinagraitte. as usual, just simply wonderful. i want that for breakfast now.

RecipeGirl said...

I don't believe I've ever seen Steelhead Trout around here, but I would imagine that vinaigrette would work on similar fish. Sounds yummy!

noble pig said...

Strangely I have some of this fish in my freezer and I didn't know how to prepare it. Now I do!

Joy of Cooking said...

Hi mary! Wow, Steelhead! those were THE prized fish when I lived in the Pac. NW. (though by then b.f. used to only catch and release so I have never actually eaten one!). I made salmon for dinner last night in a similar way, a kind of Asian marinade over mushrooms and bok choy. It was very tasty.

Jessy and her dog Winnie said...

Looks great, and really elegant! I have totally got to try this!

Anonymous said...


Another beautiful dish. Well, I finally got a refrigerator (a 25.3 cf that will be delivered monday) so can a range be far behind? Well, yeah, I still haven't run the gas piping. But I do have the big ass Foreman Grill and it is warmer out! I think a nice piece of fish on tuesday. Won't be as pretty, but it will be yummy, nonetheless.


Mary Coleman said...

Claudia: You are absolutely right. This is wonderful!

Lori: Salmon is the next best thing.

Cathy: Try it and let me know how it works out!

Joy: Sounds so good. I hope you post it.


Democommie: Just think where you were four months ago! So glad progress is being made!