The delicious smoke taste on this Steelhead Trout was just amazing! I get this fish at my local Sam’s Club and just love that they are milder than regular salmon. The buttery chipotle-lime sauce was so good on it! The flavor profile was just sublime. This recipe goes together in just 15 minutes or so once your charcoal fire is ready. This is one of the healthiest dinners you can have since this salmon-family fish is also very rich in Omega-3 oil.
2# Steelhead Trout filet (use salmon if you can’t get the trout)
4 T. butter, unsalted
2 cloves garlic, minced
1/3 c. parsley, chopped
1 chipotle pepper (canned in adobo sauce), seeded and mashed
1 T. the adobo sauce from the can
Juice of 1 lime (about 1 T.)
DIRECTIONS: In a small saucepan melt the butter over medium heat. Mince the garlic and add. Add all remaining ingredients and simmer 3-4 minutes. Remove from heat. Prepare charcoal fire. With a paper towel, lightly oil te grill grate surface to help prevent sticking. Using a basting brush, baste the flesh side of the filet. When coals are white hot ready, place basted flesh side of the filet down on the oiled grill right over the coals. Cook about 5 minutes. Baste the skin side now. With extra long spatulas, gently turn the fish over to grill the skin side next. Basting the flesh side again. Cook 5 minutes on this side as well. Remove to service platter, serving the extra butter sauce at the table for each diner to brush on their serving of fish. I served this with a cauliflower-broccoli cheesy gratin but it would be equally good with a lovely Greek Salad.
NUTRITIONAL INFO: After cooking shrinkage this makes 4 6-7-oz servings. Each contains:
433 cals, 25.7g fat, 2.62g carbs, 0.79g fiber, 1.83g NET CARBS, 46.7g protein, 220 mg sodium