Ever since I first checked out those two Cooking Light recipe books from my local library, I’ve done really well on the food front. It’s not so much the “light” part as the “it came out right” part. And the new found confidence has given me back the courage to try to deviate from a recipe now and again. It’s also given me the confidence to deviate from the normal pork/chicken/beef routine I normally enjoy.
In fact, I ran out of my freezer stock pile of chicken breasts which meant going back to Sam’s Club to buy more and renew the stock. While there, I happened to pass by the fresh fish section and saw this trout filet. At first, I thought it was salmon due to its color. However, the label proclaimed it to be steelhead trout. It was also much less expensive. I also got lucky and there was this one lone package with just one fillet in it. Just enough for me…for about 3 meals. When I got home, I did a little Internet research (if what I’ve read can be believed) and discovered that rainbow trout (which steelhead is one) is considered a sustainable fish. So, I win all around.
A quick cell phone call to my father who knows all things fishing (or at least a good bit about it) gave me some idea of what to do with the trout, namely what to do about it having the skin still on. ”No worries,” he says. Apparently, you can cook trout with the skin on, unlike catfish. I chose to cut it off. I probably butchered the poor fillet in the end, but ah well….it didn’t look too bad once finished.
I cut the fillet into 3 sections. Each section was placed on a piece of aluminum foil and brushed with garlic olive oil. Use any type of extra virgin olive oil that you prefer.
Each piece of fish was sprinkled with salt, black pepper, smoked sweet paprika, dried thyme, and two slices of lemon.
Wrap up each aluminum foil packet tightly. I ended up poking a small slit on the top side of the packet to allow steam to escape. The three trout packages were placed on a jelly roll pan and baked in a 400 degree oven for 10-11 minutes.
When done, the trout will have a light pink color and will flake off easily. Discard the lemon slices and be ready to enjoy a great meal.
Leftovers became Bento #342: steelhead trout fillet with sausage brown rice and pan sauteed snap beans with spicy creole onions. I have a bit of strawberry shortcake (not pictured) in a separate container for something sweet to eat.
Be the bento everyone! I hope you have a great Tuesday.
Adapted lightly from Cooking Light’s Spicy Lemon Trout recipe.
- 1 – 1.25 lb steelhead trout fillet without skin (remove the skin if necessary)
- 1/2 tbs extra virgin olive oil
- Smoked sweet paprika
- Dried thyme
- Freshly ground black pepper
- 1 lemon cut into slices
- 3 pieces of aluminum foil
Preheat your oven’s broiler.
Divide the trout into 3 equal portions and place on top of a piece of aluminum foil.
Using a basting brush, lightly brush olive oil over the top of all three pieces of fish. It is okay if you don’t use all of the olive oil.
Sprinkle the following across all three trout pieces, trying to spread out the spices evently: 3/4 tsp of smoked sweet paprika and 1/2 tsp dried thyme.
Sprinkle salt and freshly ground pepper across the trout, judging how much by your personal tastes and dietary needs.
Wrap the fish in the aluminum foil to make a nicely sealed packet.
With a small knife, slit a small hole in each packet to allow it to vent.
Place the three packets onto a baking sheet.
Bake in your oven’s preheated broiler for 10 – 11 minutes. When done, the fish will turn a light salmon color and be flaky.