Recipe from Harris Teeter's Fresh Catch Newsletter Wild Alaskan seafood tastes good and is good for you. It's packed with high-quality protein, plus essential vitamins and minerals. Add the benefits of heart-healthy omega-3 fatty acids and seafood is a powerhouse of good nutrition. For good health, the American Heart Association suggests that you should eat a balanced diet and include two servings of fatty fish each week.
1 pound Steelhead trout fillets
1 clove garlic, chopped fine
1 1/2 tablespoons chopped rosemary
Zest of 1 lemon
Juice of 1/2 lemon
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
How to Make It
Preheat broiler and brush roasting pan with olive oil.
Mix together all ingredients except fish into a well-blended paste. Use a mortar and pestle if available.
Place fish skin-side down (if it has skin) on baking sheet, and then spread seasoning over flesh.
Broil in middle rack for 5 minutes or less, just enough to sear flesh but not burn herbs.
Lower fish to 3rd or 4th rack and lower oven heat to 325°F bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
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