Steelhead Trout

18 Mar

Just a quick post about last night’s dinner here at the cabin. It was a yummy St. Patrick’s Day meal. Tired of the same old hum-drum fish preparation of lemon, dill, and the like, I started searching in the cabinets for a new combination of things to marinate it in. Here’s what I came up with and as usual, there’s no recipe, just tossing some things in together:

Burbon, lemon juice, Bragg’s Liquid Aminos(or soy sauce) and canola oil. Ideally, it should sit for a couple of hours. Mine did not sit for that long, but turned out very nicely. I grilled it on medium heat, about 4 minutes on each side, skin on.

With it I served Klondike Gold potatoes smashed with butter, sour cream, chives, fresh chopped garlic, sea salt and cracked pepper. Skin was left on.

I threw together a spinach salad with a dressing similar to ranch, but having dill and chopped onion added.

The fish was definitely the star. A bit of sweetness, lots of smoky flavor, and a slight crunch on the surface. Made for a dynamic quick meal.



The final product, served with a Shiraz Cabernet.

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Posted by on March 18, 2013 in What's For Dinner?


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