Grilled Steelhead Trout
Steelhead trout are native to the Pacific Northwest and Alaska. They have a similar taste to Atlantic salmon, but are smaller in size and have slightly less fat content. Steelhead are an anadromous fish, meaning they spend part of their lives in fresh and saltwater.
Equipment
- charcoal grill
- hardwood charcoal or briquettes
- grilling basket
Ingredients
- 1 whole steelhead fillet 2-3lbs
- seasoning of your liking salt, pepper, garlic, parsley, or any pre-made mix
- 1 tbsp olive oil
- 1/2 lemon juiced
Instructions
- Rub your steelhead fillet with the olive oil. Generously season with seasonings of your liking. I used Paul Prudomme’s salmon seasoning, but a combination of salt, pepper, garlic, and parsley would work just fine. Allow to rest at room temperature for at least 30 minutes. Place in a grilling basket.
- While the fish is resting, place the charcoal in a chimney starter and allow to turn grey; about 15 minutes. Pour the lit charcoal on one side of the grill.
- When ready to cook, place the steelhead in the basket flesh side down directly over the charcoal. Grill for 2-3 minutes to sear the fish.
- Flip the fish over to skin side down. Grill for about 8 minutes with the cover on the grill with the vent open.
