Broiled Steelhead Trout with Horseradish Sauce Recipe


Cook Eat Share
17 mins (prep 10, cooking 7)
9 ingredients
4-6 servings
This salmon "look alike" is a medium to high fat content fish so it can stand up to some pretty bold preparations. The horseradish and lemon juice work great in cutting through the fattiness that tends to linger on your tongue with oily fish. Get rid of that fishy aftertaste and you’ve got yourself a winner! Since steelhead trout is a bit milder than the salmon, it’s perfect for those “in transition.” If you’re squeamish about eating fish with the skin, here’s a trick. Preheat the pan under the broiler before placing the fish in it. When the pan is nice and hot, add the fish skin side down. No need to flip it during cooking. The fillets are thin enough to cook through without flaking away to oblivion. When the fish is done, the flesh will very easily slide off of the skin. You can also prepare this recipe on the grill. Simply place the fish on a hot grate, skin side down, until done. Grilling will produce a crispier skin.

Categories:  american , quick-and-easy , quick ,
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Ingredients

Nutrition

Serving Size (33.79 g)
Servings 4
Amount per Serving
Calories 200.31 Calories from Fat 201.42
% Daily Value *
Total Fat 22.38g 137.74%
Saturated Fat 3.08g 61.51%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 56.49mg 9.41%
Total Carbohydrate 0.26g 0.35%
Dietary Fiber 0.16 g 2.6%
Sugars 0.04 g %
Protein 0.22g 1.72%
Vitamin A 3.5IU% Vitamin C 0.07mg%
Calcium 3.38mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, prepared horseradish, dried thyme leaves, salt and pepper
 

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