Steelhead Trout Bake with Dijon Mustard Recipe
An elegant baked preparation of trout fillets in white wine and mustard sauce is ready lightning-fast for a company-worthy main dish ready in only a few minutes.
OMG! I have made this three times now and every time my husband raves about the flavor and tenderness of the fish. I have to admit that it is my favorite fish recipe too. Maybe my favorite dinner recipe ever! I substituted chicken broth for the wine and Mrs. Dash Original seasoning because I was out of dill. The sauce pairs well with any mild flavored fish but melds with steelhead or salmon in an exceptional way! Two forks up!
I used a 2.25lb fillet with skin. I foiled the bottom of my pan then poured half the sauce into the pan, put the fillet down skin side up. Kind of rolled the foil so the juices would stay under ther fillet , yet left the top open. Baked it 10 min. Took it out, discarded the skin, and poured the rest of the sauce on it. Broiled another 10 min. Served over thyme and rosemary herbed rice, with a side of lemon. Additional sides of black eyed peas and brussel sprouts sauteed with onion and turkey bacon. Thank you! This was so good. (I didn't have the wine so I subbed it for a mix of water and white vinegar, half of each. Worked great! Also did 3Tbl of Dijon, mine was made with Chardonnay. )
I love this recipe, it's so easy and the fish always comes out perfect. I've even subbed spicy brown mustard for the dijon before.
I made this dish for dinner today, and it was delicious. It was easy to prepare and cook. I served it with steamed cauliflower and a salad of baby spinach, arugula, butter lettuce, tomato and avocado, and, of course, a glass of pinot grigio wine. This one went to my recipe box.
This fish was excellent but the topper was nothing special. I did not have lemon or lemon pepper.. plus I added a tablespoon of Mayonnaise because of everyone saying how overpowering the dijon was. I would have probably went up to a 4 with the addition of lemon.
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