Steelhead Trout Northwest style w/dill sauce
|Decapitating the trout|
Rog brought home two ginormous trout last month, just in time for me to cook it for a couple out of town executives he told me we were entertaining (with 1 hour notice).
In that kind of time, there is only one choice, which, all things considered, works perfectly well for a party of 8-10, and requires limited prep. I highly recommend this simple, amazing, Sarah-created, recipe, along with the simple sides for a super meal.
Heat the oven to 325 degrees.
You will need:
- 2 lemons
- 1 medium to large onion
- Coconut oil (natural, unrefined if you have it)
- Lemon salt
- The trout
- Fillet the trout (mine came filleted and gutted).
- Lay out the tinfoil on the baking sheet (I used one with curled edges to prevent run-off)
- Lay the trout inside
- Open it up and using a spoon, knife or spatula, spread a nice layer of the coconut oil on the inside. Follow this with a sprinkle of the lemon salt/pepper mix, followed by the sliced up onions and lemons.
- Close the trout, and repeat the process above. Even though you won’t eat the skin, I’m convinced the flavours seep in to the fish.
Now for the Dill Sauce.
I must say, I was a bit offended. The discriminating fishers who attended this feast liked the dill sauce as much, or more, than the fish itself (and this is saying something. The two guests, both in their late 50’s, hovered by the oven, looking/poking, and have fished since they were boys. I was under pressure).