Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: simondude on February 19, 2016, 11:22:47 PM
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Anyone have a good recipe for cooking a steelhead in a oven? The fillets are about 1" to 1.5" thick if that matters. What temp and how long?
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I like to make a foil pan, about 1" high walls, with fillets skin down. Lemon slices, capers and butter squares on the fillets. Fill the "pan" with white wine, just enough to cover the fillets half way depth wise.
Each oven is different so bake until firm on touch, works well on BBQ's as well.
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Thanks.
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350 degrees - 10 mins per inch thick is an old rule. lite brush of butter with lemon pepper or montreal steak seasoning.
salmon and steelhead just as soon as flesh becomes "opaque" its done.
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cedar plank, I use an untreated 1" x 6" cedar fence board. oven at 400. I typically put a bread crumb, butter, lemon zest and finely chopped pine nuts and make a crust on top of the metal head or salmon fillet. Put the cedar plank high enough above the element so it won't burn but you want it to char a little. I remove when the fillet reaches 137 internal degrees. I place the plank in a cookie baking pan with about 1/8 inch of water to make sure it doesn't continue to smoke or cause a fire. Tent fillet with foil until you are ready to serve. If you really want to get wild make a white wine buerre blanc sauce to add a touch of moisture to the crust. Caesar salad fresh asparagus and some wild rice and you're good.
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Brown sugar and mustard glaze! Sounds strange, i know but it's good!
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Brown sugar and mustard glaze! Sounds strange, i know but it's good!
right!? I can't stand mustard on burgers, dogs, etc. But a mustard rub/glaze on fish or pork= yum
