It’s January and Steelhead season has finally opened in the north country. While early, it’s still possible to get your hands on a filet of this amazingly delicate and adventurous trout, and if you’re lucky enough to? Then fire up the grill and whip up a batch of this tangy vinaigrette to complement it.
Steelhead are a type of rainbow trout that—like salmon—are born in rivers, migrate to open waters to mature, and then return to rivers to spawn. Unlike salmon, which die in the rivers after they spawn, this cycle (referred to as anadromy) can occur multiple times in the life of a Steelhead trout. Once only native to the Pacific Northwest, Steelhead were introduced to places like the Great Lakes in the late 1800s and to the Northeast in the mid 1900s, in a move to boost and diversify sportfishing. They are known to put up quite a fight and attract anglers who enjoy both spin and fly rods. We cheated and found ours at a local fish market!
The taste is somewhat similar to salmon, although we find it a bit more delicate, moist, and sweet. This vinaigrette is, however, absolutely perfect on salmon as well, so if you’re out of luck procuring Steelhead? Don’t hesitate to use this recipe with a beautiful filet of wild Sockeye, King, or Coho salmon.
Steelhead Trout with Honey Lime Vinaigrette (Serves 2-4)
Ingredients
1 Steelhead fillet, skin-on (these vary in size; plan on about 1/2 lb. per person. Typically, a full filet will feed about 4 people. The thicker, the better!)
Zest and juice of 1 lime
2 Tbs. rice wine vinegar (apple cider vinegar works too)
2 Tbs. honey
2 Tbs. good Dijon mustard
2 Tbs. minced fresh chives (although I’ve used dried in a pinch)
1 tsp. kosher salt
1/2 tsp fresh black pepper
1/4 tsp. garlic powder or 1/2 clove grated garlic (use a microplane zester)
1/4 tsp. ground Cayenne pepper
1/4 c. extra virgin olive oil
Directions
- I like to make the vinaigrette before cocktail hour to allow the flavors time to meld (and me time to relax!) But even prepping just before throwing the fish on the grill is fine. Simply mix all ingredients and slowly drizzle in the olive oil while continuing to whisk.
- Fish is best grilled from close to room temperature, so I like to pull it from the fridge about 15 min. or so before grilling. You just don’t want it to be straight-from-the-fridge cold.
- Preheat grill to 400°
- We create a little grilling tray for our fish using tin foil, folded up at the sides. Then we brush the tin foil with a bit of the vinaigrette, add the fish skin-side down, and baste the top/flesh with a generous coating of the vinaigrette. Reserving the rest to use as sauce. Oh, and when you’re basting, take care not to dip the brush into the vinaigrette after it has already touched the fish….simply pour a bit over top, then brush to distribute.)
- Place fish in your aluminum foil “tray” directly onto grill. Feel free to use a cedar plank in place of the aluminum foil if you have better luck with this technique than we have. No matter how long we soak these things? We always end up with flames.
- Pull after 15 min. for a thicker filet (3/4-1″). You may need to pull a bit sooner if thin.
- Serve with a generous drizzle of vinaigrette. We served ours last night over brown rice/barley and asparagus. The rice soaks in a bit of the vinaigrette and the asparagus is the perfect complement to the dish.
Also pairs beautifully with…….
I was unable to locate a link to our serving platter, which is about 20 years old and was made in Canada. Perhaps you can find it? This oval fish platter by Match is absolutely stunning. We have a similar version by Match that is a set—a wooden carving board/pewter charger—but we didn’t use it last night when I took this photo. They last absolutely forever and are simply elegant. The perfect addition to your upland home. These Derek De Young Rainbow Trout rocks glasses our a favorite in our home. Unexpected and fun. And finally, this set of cheerful linen cocktail napkins from Lemondaisy Design can brighten any gray winter evening.
