From Groomer’s newsletter: Steelhead trout just may be your new favorite “salmon!” The fillets have that beautiful salmon color due to their diet having large amounts of krill in it, with flavor reminiscent of salmon but with a slightly more delicate and mild taste. (Groomer’s has a special on steelhead trout this week — check it out before you go to get an update on supplies and price. (210) 377-0951.)
Krill, by the way, is a tiny crustacean that is eaten by whales, seals, penguins, squid and fish each year. Krill oil is also starting to be used as a dietary supplement for us humans, as studies have indicated it can help lower lipids as well as ease arthritis pain and function, according to Wikipedia.
For more on steelhead trout, see today’s Ask a Foodie.
Grilled Steelhead Trout with Lemon and Herbs.
Prepare your grill, gas or charcoal, so that it is at medium heat. Be sure the grill is well-brushed and clean.
Use olive oil to rub on the top of the fillet, and rub more on the skin side, too.
Over the top of the fish, squeeze the juice from two limes or half a large lemon. Salt (and pepper, if you want) then sprinkle favorite herb blend, using such herbs as finely minced dill, rosemary (very little), thyme, chives and a little minced garlic.
Lay the steelhead on the grill and let it roast for about 10-15 minutes. Check for doneness (it will feel firm if you press down on the thickest part of the flesh, gently with your finger.)