Parmesian encrusted steelhead

[jbird]

It might be fun to share some recipes for fresh fish. I only have 2 or 3 really good ones and wouldnt mind learning somemore. I dont eat much fish mainly because I'm bored with the recipes I know.
This is my favorite steelhead/salmon or halibut recipe. Its a garlic parmesian crust and its super easy.

Jay

Now I'm taking pictures of food! My wife thinks I've lost it completely. She's usually right about most stuff. :roll:

http://img.photobucket.com/albums/v283/jbird35/DSC01707.jpg

[Adam Grace]

That looks tasty!

[Bill Kiene semi-retired]

I guess we should be taking those hatchery fish home?

I guess they are ruining the gene pool?

[Flycanoe]

Looks very good. And how about the recipe? I'm always looking for good fish recipes.

I'll swap your steelhead recipe for my kokanee recipe.

[Charlie Gonzales]

I will try to keep this short

1. catch steelhead, release steelhead

2. purchase fat halibut loin from Costco

3. mix grated Parmessiano Reggianno with some crushed garlic and
diced fresh basil with panko(japanese bread crumbs) for a pesto
encrusted halibut. Season with kosher or gray salt and crushed black
pepper.

4. sear over medium high heat til golden brown and finish in 400 degree
oven til medium rare(do not over cook)

5. serve with oven roated fingerling potatoes and some sauted broccoli
rabe. A nice Oregon coast Sauv Blanc or Pinio Gris

Or..., or..., or..., I could go on and on til this board is full :D Enjoy

[jbird]

Ferget the costco halibut as it is pushing $19/lb!

Catch a finclipped steelhead and kill it quickly. Bleed it imediately after bonking it. I dont carry a knife so i just rip the gill rakers with my finger.

-rinse filets and pat dry
-lightly coat them with virgin olive oil
-sprinkle em with johnnies seasoning and a little garlic powder
-coat them heavily with kraft, powder parmesian cheese.
-garnish them with a light sprinkle of fresh basil.
- Put filets in glass dish
-bake at 375 for 20-25 minutes.
- 5 minutes before done, sprinkle with real grated parmesian.

Serve with asparagus spears smothered in halendaise (sp) sauce. I put the sauce on the fish too. ceasar salad, baby read potatoes (baked) and fresh baked french bread and your ready to eat! easy peasy japaneesy :D

Jay

[Flycanoe]

Hey jbird, I think you like to stir up trouble. [-X :D

Here's my fish recipe:

Start with fresh fish fillets, either trout or salmon
Brush both sides with rosemary flavored extra virgin olive oil.
Sprinkle lightly both sides with Cajun blackening spice
Sprinkle lightly both sides Mrs. Dash garlic and herb flavor
Place filets into folding fish rack
Heat gas or charcoal BBQ grill to 450+ deg
Cook a few minutes on each side and remove

Very easy and very good
If you want more details on the ingredients I can provide them.

[Darian]

Ok,.... Here's a Salmon/Steelhead recipe that Don "Mems" Memmer posted some time ago. I tried it and it's wonderful:

Fresh Salmon/Steelhead filet(s) ready for baking.

Liliko'i Butter

Macadamia nuts, chopped

Fresh basil leaves, chopped

Place filets in a glass dish (skin side down). Spread Liliko'i Butter on top. Sprinkle with Macadamia nuts and basil. Place in oven, fairly high heat.
Bake until done to your liking. I like mine just barely cooked thru. The Liliko'i Butter will carmelize and coat the fish.

This parts mine.... Serve fish with Pear/Plum chutney (my own recipe), grilled asparagus spears (using olive oil, salt/pepper/lemon to taste), Toasted garlic french bread and accompany with a good pear cider.

MMM, MMMM :D :D :D

[sculpin]

Whack and bleed your pellet head as Jay mentioned. Soak the fillets in Yoshidas Gormet Sauce (Costco). Throw fillets on the Barbi skin down till the fat (white stuff) comes to the top. Don't over cook. Enjoy with wine of choice. This is only for bright fish.
Don't think your doing Steelhead a favor by releasing hatchery fish. The pellet heads are ruining the gene pool of the native fish. If you or your friends don't like fish, feed the hatchery fish to a cat.


Mark

[jbird]

Darian

That sound unusually yummy. Where do you get that butter you speak of...is there a similar substitute?

JAy

[jbird]

I forgot to mention the most important ingredient of my recipe...and all recipes. Cook the fish the night you caught it. It really makes a difference. And preferably a nice bright buck.

Jay