Epicurious offers a broiled steelhead trout recipe on its website, at Epicurious.com. The recipe calls for broiling trout fillets seasoned with a savory blend of herbs, spices and lemon. The recipe serves two to three people.
To make broiled steelhead trout, preheat the broiler, and brush a roasting pan with 2 tablespoons of olive oil. Using a mortar and pestle, if possible, mix together 1 finely chopped clove of garlic, 1 1/2 tablespoons chopped rosemary, and the zest and juice of 1 lemon. Also add 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until a paste forms.
Place 1 pound of trout fillets with the skin sides down on the oiled roasting pan, and spread the prepared seasoning blend over the fish’s flesh. Place the pan in the middle rack of the oven for five minutes or until the flesh sears but the herbs do not burn. Next, lower the pan to the third or fourth rack, and heat the oven to 325 degrees Fahrenheit. Bake the fish for around 10 minutes or until the thickest portion of the fish cooks through. Serve the roasted steelhead trout with rice or quinoa and roasted asparagus.
In some markets, steelhead trout sells as rainbow trout. The names are interchangeable.