Thursday, April 09, 2009
Steelhead... Think Of A Rainbow Trout Only Bigger!
Steelhead were successfully planted in the Great Lakes quite a while ago. They are actually a sea going trout, that comes to fresh water rivers and swims upstream to spawn. Michigan found our Great Lakes(fresh water) worked just fine... The flavor of the flesh could be described as a cross between salmon and a lake trout- salmon being best, Lake trout(isn't bad)least flavorful..
At $3.99 a lb. we bought a big fillet and treated it much as I would a salmon fillet.First i rinsed it, then cut into three equal portions. Sprayed with olive oil, sprinkled with lemon pepper, dill weed, and Old Bay seasoning, I broiled it, skin side down for about 12 minutes. Came out as you see in photo.... The brown rice/wild rice mix takes about 45 minutes to cook, with a rest time of 5-10 minutes..
I have a left over portion, which will be made into steelhead spread- but that's another post!