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Steelhead Trout



Oct 9th, 2014

Steelhead Trout Blog

Our current supply of Fresh Steelhead Trout is Product of Chile and is Farm Raised. Steelhead Trout, at sea are steel blue above with bright silvery sides and belly and usually weigh less than 10 lbs. They are part of the salmon family, a variety of Rainbow Trout. Steelhead typically migrate to marine waters after spending two years in freshwater. They then reside in marine waters for typically two or three years prior to returning to their natal stream to spawn as four or five year olds. Just like salmon, both fish behave identically in the wild – swimming up rivers to spawn. Once developed, they return to the open ocean.

Rainbow trout varieties, which includes Steelhead Trout, are on the “Best Choices” list of the Monterey Bay Aquarium’s Seafood Watch List which monitors world fish populations for over-fishing. Steelhead Trout is so much like salmon in color, taste, and texture that in a blind taste test, most people wouldn’t be able to differentiate between the two.



A Trout Recipe for the Amazin’ Man

Ingredients (Prep Time 10 Minutes, Cook Time 10 Minutes)

4 Steelhead Trout fillets
2 tablespoons Fresh rosemary, chopped
½ cup Fresh lemon juice
2 teaspoons Garlic cloves, minced


1) Marinate fish at least 30 minutes.
2) Grill or pan fry for approx. 10 min. until fish flakes easily.



Trout Fillet with Citrus Butter Sauce

Ingredients (Prep Time 5 Minutes, Cook Time 30 Minutes)

3 tablespoon canola oil ¼ cup white wine
4, 6 oz Steelhead Trout Fillets 4 tablespoons cold butter
1 pinch salt 2 tablespoon lemon zest
1 pinch pepper 2 tablespoon lime zest
3 tablespoon lime juice, freshly squeezed 2 tablespoon Shallot, chopped
3 tablespoon freshly squeezed lemon juice
1) Heat large skillet over medium heat and add 2 Tbsp of canola oil, salt and pepper.
2) Add fillets skin side up in pan. Sear fish until desired doneness, about 4 minutes on each side for a medium rare doneness, about a minute more on each side for each level of progressive doneness.
3) Once the desired doneness is achieved, remove the fish from the pan. Add 1 tbsp canola oil and the shallots. Sauté for 1 minute.
4) Add the lemon and lime juice, zest and wine. Allow for the juice and wine to reduce by half.
5) Remove pan from heat and spoon in butter 1 Tbsp at a time while whisking to complete the sauce. Season with salt and pepper, if needed.
6) Pour over fish



Barbecued Trout

Ingredients (Prep Time 10 Minutes, Cook Time 6 Minutes)

8 Steelhead trout fillets ¼ cup sherry
5 sprig mixed herb, for garnish ½ tsp salt
1 whole lemon, cut into wedges ¼ tsp black pepper
1/3 cup plain yogurt 1 tsp superfine sugar
½ teaspoon hot pepper sauce 1 heaping TBSP basil
½ teaspoon cayenne pepper 2 tsp shopped fresh chives
1 tablespoon tomato paste 2 tsp finely grated lemon peel

1) To prepare marinade, in a small bowl, combine all marinade ingredients until evenly blended. Pour into a large shallow dish.
2) Add fish 1 at a time and turn fish gently in marinade to coat evenly. Cover and refrigerate 1 to 2 hours.
3) Prepare a hot barbecue. Cook fish quickly over hot heat, turning once, 5 to 6 minutes or until crisp. Brush with more marinade if necessary. Garnish with herb sprigs and lemon wedges.

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