- 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.