The simple things — Steelhead
I love simple dishes that turn out marvelous. This is THE fish that finally changed my husband’s mind about eating fish for dinner. The one that made him say, “I don’t like fish, but could I have more of this?” A second time around, now a new favorite. And, he wouldn’t be caught dead ordering fish in a restaurant! This is wonderfully fresh steelhead, beautifully firm, and has a nice buttery tangy flavor of its own. If you think salmon is too strong for you, this might be a good fish to try. Tonight, simply baked with a buttered Italian bread crumb topping, served with mushroom-wine risotto and sauteed green beans with garlic and pine nuts.
|Baked Steelhead with Italian Bread Crumbs|
Italian Bread Crumb Topping
Topping for 2-4 fillets
2 tbl melted butter
1/4 c Progresso Italian Bread Crumbs
2 tbl grated Parmasan Cheese
1/2 tsp chopped fresh Italian Oregano
1/2 tsp chopped fresh Sweet Marjoram
1/4 tsp chopped fresh Dill
In a microwave proof bowl, melt the butter, then add bread crumbs, cheese and herbs. Blend with fork until well mixed.
Preheat oven to 425 degrees. Spray an oven proof dish with vegetable spray, place 2-3 steelhead fillets evenly space and drizzle with olive oil. Sprinkle Bread crumb topping evenly over fish, bake in oven for 15 minutes.