I had eaten trout plenty of times before this evening, but never steelhead trout. It was on sale this week so I pounced, and am now a convert. It reminded me of salmon, with a slightly more dense texture, was easy to cook, and - at 5 dollars less a pound at full price than wild salmon - is about to become part of the repertoire of fish that I serve, especially since L. pronounced it (and my cooking of it) more than satisfactory.
This particular recipe was more than easy peasy, and took 6 minutes from pan to table. Can't beat that, especially since it was buttery and flavorful, will deliciously crispy skin.
4 8oz steelhead trout filets, skin on, as close in thickness as possible for even cooking
2 Tbsps butter
2 tsps olive oil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
Salt to taste
Melt the butter in a large skillet, along with the olive oil.
As soon as the butter is foamy and bubbling, add the 4 fish filets to the pan, skin side down and check that your heat source is turned to medium-low.
Sprinkle the herbs equally over the fish and salt.
Cook for 5 minutes without disturbing the fish pieces. Every 90 seconds or so, tilt the pan and, using a large spoon, baste the surface of the fish with the pan juices.
Turn off the heat and let the fish sit for 30 seconds, before using a spatula to remove the filets from the pan.
Plate them skin side up and salt lightly before serving.
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