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Marla’s Broiled Steelhead Trout

Marla's Broiled Steelhead TroutAlthough I didn’t write down her recipe, I did intently watch our house guest Marla prepare steelhead trout last November. She had offered to make dinner, and her reputation as an excellent cook had preceded her. The fish was delicious – succulent and tasty.

I think that I did the dish justice last night, and that at the very least we can say “inspired by Marla.” She certainly deserves all the credit.

Marla’s Broiled

Steelhead Trout

The Basics:

  • 1 lb steelhead trout fillet, with or without skin
  • Mayonnaise
  • Brown mustard

steel head trout raw (1)Lay the fish skin side down on a broiler pan. Steelhead trout is an oily fish, and probably most often preferred broiled or grilled.

Using a small spoon, coat the fish with layers of mayo and mustard. You’ll find they easily combine in the process.

Broil the fish on the top rack, watching carefully. Once the fish begins to blister and blacken a bit, turn down the heat to 375 degrees and cook it until done without turning. It should separate easily into big chunks in 5 more minutes or so, depending on your oven.

2 Responses to “Marla’s Broiled Steelhead Trout”

  1. Yeah, one of our favorite dishes. We usually throw a handful of capers on top to add some bite. Bobby Hill, in King of the Hill, once asked rhetorically “is there anything that doesn’t go with capers?” I often ask that question myself.

  2. Kathy says:

    Positively luscious. Thanks again, Marla.

    And thanks for the suggestion about the capers, Peter.

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