It is full of Omega 3 fatty acids which is one of the hottest supplements right now.
Food manufacturers are adding it to just about everything like orange juice , bread, milk and yogurt.
In my ongoing effort to try new types of fish, I came across this one on sale this week.
It is called Steelhead Trout. It looks a lot like Salmon but with the richer flavour of Rainbow Trout.
I simply baked it in the oven and made a simple, spring like sauce to drizzle over top.
Serve small boiled potatoes and green beans along side.
How can something taste this delicious and yet be so good for you?
Steelhead Trout with a Lemon Butter Herb Sauce.
- 4 Steelhead Trout portions
- salt and pepper or lemon pepper (optional)
- lemon juice
- 1/4 cup of butter
- 1 tsp each of chives and basil
- 1/4 cup pf white wine
- 4 tbsp of lemon juice
- 2 tbsp of cream
Preheat oven to 350F
Spray a glass baking dish with oil and place fish fillets in skin side up. Drizzle lemon juice over top.
Place in the oven and cook until skin peels off easily in one piece.
Remove skin and discard.
Season with salt and pepper or lemon pepper if using.
Meanwhile in a small saucepan melt the butter add remaining ingredients and bring to a low boil.
Reduce heat to medium low and whisk until slightly thickened. Pour into a gravy boat and pass along side with the fish.
Wine Suggestion; Sauvingon Blanc