A steelhead trout is known by other names, but typically it is just a rainbow trout. It is a very adaptable fish that can be prepared in several ways. Just like anything from the water, it's best if fresh so shy away from the fish if it is more than a day or two out of the water. Also, it is not recommended that you freeze this fish, so it's best to buy it the same day you plan on serving the steelhead trout dinner.
Serve your steelhead trout broiled after basting it with beer. Preheat your broiler and place a diced onion on the trout. Combine 2 tablespoons of bacon chips, about a half pound of seasonal vegetables and 1 teaspoon each of dill, ginger and salt. Add this mixture to the fish fillets. Pour beer over the fillets before putting them under the broiler. Cook the fish for about five minutes before removing it from the broiler. Squeeze fresh lime juice on your steelhead trout and return it to the broiler until it becomes golden brown. Make or buy a sauce containing diced celery, carrots and mushrooms to which you should add additional dill. Cover the fish with the sauce before serving it.
Make a paste that contains one garlic clove, 1 1/2 teaspoons of fresh rosemary, the zest of one lemon, the juice of half of that lemon and salt and pepper to taste. This is for approximately 1 pound of steelhead trout. Increase the amount of ingredients if you plan to cook more. Place aluminum foil onto the pan you intend to use, then oil it so the fish doesn't stick. Put the fish fillets onto the pan. If your fillets have skin, place them skin-down. Put the paste on the fish and place it under the broiler for about five minutes, making sure that the spices don't burn. Take the fillets from under the broiler, and set your oven to 325 degrees Fahrenheit. When your oven is at the proper temperature, place the pan on a lower rack for an additional 10 minutes. The time will depend on how long the fillets take to be flaky at the thickest parts.
Fix your steelhead trout on the barbecue. Combine 1/4 cup of softened butter or margarine, 2 tablespoons of lemon juice, 1/4 teaspoon of paprika and 1/8 teaspoon of cayenne pepper. Add the mixture to the fillets, put them onto a piece of aluminum foil and place them onto the grill. Cook the fillets until the thickest part of them becomes flaky. This stage normally takes about 10 minutes. Remove the steelhead trout fillets from the grill and pour barbecue sauce over them. Return the fillets to the grill for an additional two minutes to bake in the sauce.
Bill Herrfeldt specializes in finance, sports and the needs of retiring people, and has been published in the national edition of "Erickson Tribune," the "Washington Post" and the "Arizona Republic." He graduated from the University of Louisville.