chromehunter
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steelhead
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Reged: 11/04/04
Posts: 119
Loc: king
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can anyone help me with new methods of cooking steelhead. I have a whole lot of fish fillets to cook. I sure would like some variety when it comes to cooking it. Spices, sauces ect. Sure would like the info if anyone has any.
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IsoIchthus
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ghost
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Reged: 04/01/04
Posts: 1414
Loc: Monroe, WA
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Anything in particular that you are looking for?
Fish is a fairly versitile meat to cook with. I'll see what I can dig up though.
You could always vaccuum seal and freeze the fillets.
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IsoIchthus
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ghost
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Reged: 04/01/04
Posts: 1414
Loc: Monroe, WA
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Spice mix 1
1 tbsp toasted whole coriander
1 tbsp toasted whole fennel seed
1 tsp toasted whole cumin seed
1 whole star anise pod
2 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
Put all into a blender. Blend until powdered.
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bighoof
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Thick Tail
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Reged: 01/05/02
Posts: 2605
Loc: Lake Tapps
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Smoke it! Or cedar plank with brown sugar mmmmm.... 
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Jeff
Leader Buddy Prostaff
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IsoIchthus
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ghost
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Reged: 04/01/04
Posts: 1414
Loc: Monroe, WA
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Emeril's essence
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
Run it through a blender until a powder consistency. This stuff has some kick to it.
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TwistAround
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haggard
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Reged: 07/02/02
Posts: 610
Loc: cape point, NC
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where did you get a whole lot of fish fillets to cook?
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nate
currently targeting inshore redfish and flounder, and fishing the surf for sharks. nightstalking crappie nightly.
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IsoIchthus
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ghost
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Reged: 04/01/04
Posts: 1414
Loc: Monroe, WA
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1/3 cup canola oil, plus 2 teaspoons for sheet pan
1 side of fish, with pin bones removed
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
coat sheet pan with 2 tbsp of oil. put fish in pan skin side down. Salt & pepper (crushed is best) as desired. Set aside.
Blend either spice mixture with 1/3c of canola oil until well blended. Stop every so often to brush down sides of cup.
Brush the spice/oil mix over the fish and let sit for 30min
Heat the over to a high broiler temp. Put fish about 6inches under the broiler until it reaches 131F (internal) roughly about 15min. Remove from the oven and let sit for 10 minutes. Serve immediately.
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chromehunter
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steelhead
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Reged: 11/04/04
Posts: 119
Loc: king
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Blue Creek was on fire this weekend. My wife and I brought home 8 fish with only a couple hours a day of fishing. Used pink yarn with one small puff ball(orange) on the bend of the hook. We were knocking them dead. I portioned them all up and put my new food saver to work. I spent over an hour and a half vacuum sealing the suckers. I just need new recipies for cooking. The sad part is that I cook for a living. I know the basics such as the cedar plank. Most of the stuff I have is for salmon though. Just would like something new. Has anyone eaten blacked steelhead. I might give it a try.
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elwoodp
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Big JuJu
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Reged: 03/29/03
Posts: 1336
Loc: Lake Forest Park, WA
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Try poaching it in 1/2 white wine & 1/2 water with a few green peppercorns and herbs de provence. Good served hot or cold.
Mike
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Montanan
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Montana Boy
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Reged: 08/18/04
Posts: 244
Loc: Riverbottoms in MT for Whiteta...
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Little mustard, little mayo, little worchestershire sauce, a dab of horseradish, and light on the seasoned salt and pepper. MMMMMMMMMMMM!!!!!
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Every cast brings me closer to my next fish!!!
Every step brings me closer to my next elk!!!
Git R done
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KONGELAKS
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Schwack!
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Reged: 04/08/04
Posts: 1758
Loc: Puyallup, WA
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Cut into single serving size pieces, rub liberally with good quality olive oil, rub with Emeril's essence or similar concoction and grill (skin side first). Simple, elegant and delicious.
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I love the Chum.
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AuntyM
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Looking for a few good fish!
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Reged: 05/07/01
Posts: 11835
Loc: Harstine Island
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Make sure and visit our recipe section for other good ideas too. 
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http://www.ccapnw.org
Deficit neutral, the new "big lie"
"Don't fall in!" Doug Richert Sr. 10/18/2008 
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Fishhead5
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I'm hung like Einstein and smart as a horse
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Reged: 10/20/00
Posts: 1943
Loc: Shelton
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Alder or Maple plank, pineapple juice.
Fishhead5
--------------------
Fishhead5
It is not illegal to deplete a fishery by management.
Limit all U.S. politicians to two terms:
One in office and one in prison!
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Brewer
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Then They Turned @ Last To Me, We Shall Call You Brewer, The Slayer Of Salmons You Shall Be'
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Reged: 12/01/02
Posts: 3797
Loc: The Mass Production Zone.
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brewer found this awhile back in a safeway, A1 lemon pepper marinade. very simple, take a fresh or thawed fillet, set in a cake pan or tin foil. and simply pour over the top and let sit for several hours. then bake or BARBQUE. the family just raves how awesome the fish is. very simple yet very tasty.
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Brewer's reel cleaning service is up and rolling. Contact me through PM for info and address.
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Rapid Robert
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Whiskey Tango Foxtrot
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Reged: 03/08/02
Posts: 3899
Loc: Selah Wa.
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Quote:
Fishhead5 said:
Alder or Maple plank, pineapple juice.
Fishhead5
....what Doug said, it's like eatin candy!
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Bob Barthlow
www.riversnw.com
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TwistAround
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haggard
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Reged: 07/02/02
Posts: 610
Loc: cape point, NC
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havent tried alder plank yet. hmmmmm...
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nate
currently targeting inshore redfish and flounder, and fishing the surf for sharks. nightstalking crappie nightly.
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Mrs_Grizz
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smolt
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Reged: 11/18/04
Posts: 18
Loc: Ketchikan, AK
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We've tried something a bit different for Steelhead and really like it. The crowd for Monday Night Football liked it too!
Krusteaz coating
Parmesan cheese (the seasoned one)not the shredded kind but the grated.
Onion, Garlic powder and pepper are also good with the mix
Grizz likes a little Cayenne too
This is a deep frying method, so heat your oil to about 425
Mix your dry ingredients Krusteaz mix 1 cup to 1/3 cup of the grated parmesan cheese. Add Tblsp of the onion & garlic powder (not salt) and pepper to taste. As much Cayenne as you like, or don't like.
Cut your steelhead into bite size pieces, coat well and carefully drop into hot oil. Fry till they float, place on paper towel to help with the grease. Let them cool and enjoy!   
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chongo469
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Cap'n Cracker
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Reged: 11/24/02
Posts: 863
Loc: Everett,Wa
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I like a combo of minced garlic......tiny bit......pesto and pamesan cheese mixed together...slatherd on generously .cut into strips about 1 1/2 inch by 1 1/2 inch peices ...baked for about an hour and then wrapped in fresh spinach leaves...........good stuff..serve with squid stuffed with itallian sausage .........great stuff
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When someone offers to show you one of there zippers.....make sure there talking about fishing
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BorntoFish
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TEAM OLD PHART
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Reged: 12/12/03
Posts: 8464
Loc: Boise, Idaho
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Janine, that sounds really good. Would definitely be the hit at a tilla. Hint....hint.
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TEAM JACKSON BALDWIN
TEAM MOOSE DROOL
   
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winterchrome
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Native Slab
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Reged: 11/15/01
Posts: 1273
Loc: Tumwater
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Heres a tasty recipe for you.
Spray some non stick cooking spray on the grill, place flesh side down for a couple minutes to sear the outer layer, then turn over and apply a quality teryaki sauce, turn down heat, repeat a few times, and cook until done. The outer flesh should be carmalized. The sauce I like has the sesame seeds, minced garlic and onions already in.
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It has always been my private conviction that any man who pits his intelligence against a fish and loses has it coming. ~John Steinbeck
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LipRipper
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dual red striper
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Reged: 09/17/02
Posts: 284
Loc: WA Everett
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Crispy cooked, Dip in flower egg then crackercrums. A little oil in frying pan, warm to med heat put in fish turn down to low for 5 min, turnover put in some white wine cover for 5 more min. IT'S GOOD STUFF!
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Hairball
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steelie
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Reged: 03/15/00
Posts: 224
Loc: lynnwood WA
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I just like mine with plane garlic salt and lemon pepper. The only way I cook mine now is in the Kamado. I sear the meat side at 400 for 5 min then flip it over and lower the temp to about 250 for 10 min’s. Grubbing
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TwistAround
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haggard
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Reged: 07/02/02
Posts: 610
Loc: cape point, NC
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that thing looks like freakin R2D2
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nate
currently targeting inshore redfish and flounder, and fishing the surf for sharks. nightstalking crappie nightly.
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abcdefg
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chum
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Reged: 09/28/03
Posts: 63
Loc: tacoma,
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Have you tried eating them raw? No one has mentioned that popular and guaranteed to be flavorful and full of texture method yet. 
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Trouthead
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Subject of the Puritan Rep. of Washington
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Reged: 09/17/02
Posts: 4756
Loc: Lost
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--------------------
Trouthead
ABU/Ambassaduer Rest Home - Maître d' (New residents welcome)
C.A.S.T. volunteer, supporter and advocate
http://www.castforkids.org/
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KONGELAKS
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Schwack!
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Reged: 04/08/04
Posts: 1758
Loc: Puyallup, WA
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Hairball, where did you get that grill? I have to have one.
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I love the Chum.
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KONGELAKS
Offline
Schwack!
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Reged: 04/08/04
Posts: 1758
Loc: Puyallup, WA
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I love raw salmon, especially Atlantics. The Pacific species of anadromous fish have too high a risk of parasites to eat raw.
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I love the Chum.
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Hairball
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steelie
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Reged: 03/15/00
Posts: 224
Loc: lynnwood WA
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Kongelaks, the only way to get one is go to Kamado.com and order it. It takes about 3 months to get it and my #7 cost about $1600.00 and weights over 400lbs. It is the ultimate in charcoal BBQ’s. Most of the people who competition cooks use a Kamado. That BBQ turns an ok BBQ’er into a pro overnight.
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diana
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Manta Ray
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Reged: 01/29/02
Posts: 362
Loc: Port Angeles, WA
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COOL Bar-B! Hmmm..maybe we can sneak it in the materials list for the new house and finance it for 30 years. $1,600??? ACK!
Steelhead recipe:
Put whatever spices appeal to you on the fillet. Then cover the fillet with mayonaise, thick enough so you cannot see any pink meat through it; about 1/8" or so.
Preheat the oven broiler, and when hot, put the fillet ( on a cookie sheet ) on the second rack from the top. Broil it until the mayonaise is burned absolutely black.
The heat from the oil in the mayonaise will have passed all the way through the fillet, taking with it the flavor of the spices. The meat will be incredibly moist and the blackened mayonaise ( DON'T scrape it off!!! ) will have no hint of burned flavor.
You have to try it to believe it, but many people have told me it's the best they've had.
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I fish, therefore I am
... not here.
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Mrs_Grizz
Offline
smolt
Profile Status:
Reged: 11/18/04
Posts: 18
Loc: Ketchikan, AK
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Quote:
BorntoFish1 said:
Janine, that sounds really good. Would definitely be the hit at a tilla. Hint....hint.
OK Dean as long as you supply the fresh steelhead for us to deep fry. (walleye could be a substitute)
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CowlitzCowboy
Offline
4 salt
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Reged: 09/03/04
Posts: 37
Loc: Centralia, WA
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Deep fry with a flour, egg, and crushed crackers, sut into 1-1 1/2 strips (sticks). Simple easy and dang good. For a change of taste try subbing the flour and egg with Ranch Salad Dressing.
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If you can read this Thank a Teacher!
If you can read this in english, Thank a Soldier!
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tadpolly
Offline
sockeye
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Reged: 01/30/04
Posts: 96
Loc: Clatskanie
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Slice onions and lay them in the glass dish.Then lay fillets on the onions then lay pinaple slices over fillets and pour juice in with fish,cover and bake.Ive used lemon slices,orange slices,and herbs mixed in before,but the plain is my favorite.This works for halibut and salmon too.
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FEAR NO ROCK!
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psimurgist
Offline
egg
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Reged: 11/15/04
Posts: 1
Loc: CA
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Fish tacos
batter
1 cup flour
1 ts baking powder
1 ts lemon pepper
1/2 ts oregano
1/2 ts garlic powder
1/2 ts chili powder
1/4-1/2 ts chipotle powder (sub cayenne)
1 egg yolk
8-10 oz beer (a hearty ale works well)
Sauce
3/4 cup plain yogurt
1/4 cup mayo
garlic to taste
Preparation
heat 3/4-1 inch oil (corn/canola) in small fryin pan or wok
Cut fish into 3/4 by 2 inch pieces
batter fish
cook until fish is still moist - try not to overcook
put 3-4 pieces of fish into corn tortillas
cover fish with thinly shaved cabbage
dress with sauce, lime, and salsa/hot sauce
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Zo
Offline
silver
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Reged: 08/31/04
Posts: 112
Loc: S. Idaho
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Great sauce:
In a small sauce pan saute in BUTTER (about 2x more than normal) a little garlic (optional) and then some fresh dill &/or rosemary, after about 2-4 min. @ med heat, squeeze in 1/2 a lemons jucie (careful to get seeds out) in and let it reduce by 1/2. Add about 1.5-2 cups heavy cream and reduce heat and reduce it by @ 1/2 or until you don't want to wait anymore. Be careful, when reducing cream it can break (fat seperate from the other stuff) if this happens sauce won't tast as good, but you can add a LITTLE pickle juice to help bring it back together. This is a fantastic sauce for halibut or any other fish.
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Alonzo
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gemstatejake
Offline
Chromer
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Reged: 02/14/05
Posts: 979
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lemon and pepper and fillets in a large ziplock. let 'em sit awhile. grill it up however you like. hollandaise sauce over the top. mighty fine.
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