How to Cook Red Steelhead Trout Fillet Fish in Oven

by Christopher Godwin

Red steelhead trout is a fish commonly found in cold-water areas like the North Atlantic Ocean. It has a stronger flavor than the more commonly eaten rainbow trout, and the flesh is a bit firmer. If you cannot find red steelhead trout in your regular market, ask a fishmonger to order it for you. For the best taste, always use fresh fillets or fillet the fish yourself.

Preheat the oven to 400 degrees Fahrenheit.

Rinse the red steelhead trout fillets with cold, running water from the tap, and pat them dry with paper towels.

Combine marinades such as extra virgin olive oil or unsalted butter and dried or fresh herbs in a small saute pan. Heat the mixture over low heat on the stove until the butter is full dissolved.

Brush the fillets with the marinade mixture on both sides, using a cooking brush. Season them with sea salt, freshly ground black pepper and other spices to taste.

Place the fillets in a shallow baking dish. Put the baking dish on the center rack in the oven and cook the fish, uncovered, for 10 minutes or until cooked all the way through.

Remove the baking dish from the oven, and flip the fillets over with a spatula. Return the baking dish to the oven, and cook the fish for an additional few minutes if you would like to brown the top and bottom.

Tips

  • For easier cleanup, line the baking dish with aluminum foil.

    Use olive or canola oil instead of butter to make your fish lower in saturated fats. Add a crust of ground flax seed or oats for added dietary fiber.

Photo Credits

  • carmen cordovez/Demand Media

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."