The last time we were in Sam’s Club, my eye caught what was labeled Steelhead Trout. I was under the impression Steelhead was a type of salmon. Well, they are in the same family as salmon, so I wasn’t totally wrong. They begin their life as a freshwater Rainbow Trout, believe it or not. But they then migrate to the ocean. They live there until spawning time, when they swim back to their birth stream to procreate. Unlike salmon, they live after spawning and I guess swim back and forth between the ocean and their spawning stream/creek. Here’s a nice article on the Steelhead Trout’s life cycle
Well, I told my husband I’d like to try this fish that was new to me. The flesh, when raw, was bright pink just like salmon, so I was expecting the taste of salmon as well, which I find quite strong for whole fish. The flesh color slightly lightened up during cooking, but didn’t turn completely white. My husband isn’t too fond of salmon, so he was reticent to buy it at all. But I insisted. I made a real simple butter sauce to baste it with and man, oh, man, it was the best grilled fish I have ever eaten! The skin wasn’t as thick/tough as salmon skin either, so we ate that! I almost fainted when my husband asked for seconds!!! The flavor on this fish is somewhere between Rainbow Trout and Pacific Salmon…..no big surprise. It is simply DELICIOUS!
This recipe is suitable for all phases of Atkins, all Keto diets, and Primal Blueprint as well. Paleo followers will want to clarify the butter. I plan to try my hand at some fish tacos tomorrow with the leftover fish, so stay tuned. 🙂
Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff. Order your copy (or any of our cookbooks) from Amazon or our direct order site: amongfriends.us/order.php.
1 lb.10oz. filet of Steelhead Trout
6 T. unsalted butter, melted
1/3 c. parsley, chopped
2 lg. cloves garlic, minced
3/4 tsp. my Seafood Spice Blend
VARIATIONS: Use different spice blends. You can also add 1-2 T. white wine to the sauce for a different flavor twist.
DIRECTIONS: In small saucepan/skillet melt the butter. Add garlic, spice blend and parsley. Heat low for 2-3 minutes and remove. Baste the skin side of the fish and let it sit on the counter while you prepare the charcoal fire. So so as you would for grilling steaks, as you want to cook these hot and fast. They will only take 5-6 minutes on a side. When the fire is hot, Place the fish filet on the grate skin side down. Next baste the top side of the fish. Bring leftover butter baste in the house to keep hot on the stove for serving at table with the meal. Using an extra-long spatula gently flip the fish after 5-6 minutes. Grill the second side of the fish for 5 minutes and it will likely be done. You don’t want to overcook or dry it out. Test for flakiness at the thickest part to be sure it is done. Remove to a platter and serve with the extra sauce (melt more butter if need be) and your favorite side dishes. My Chipotle-lime “Sweet Potatoes” go particularly well with grilled fish, as does steamed, buttered broccoli or asparagus spears.
NUTRITIONAL INFO: Makes 4 adult servings, each contains:
358 calories, 26.1g fat, 1.32g carbs, 0.20g fiber, 1.12g NET CARBS, 29.2g protein, 80 mg sodium