Herbed Steelhead Trout with Fried Carrots

This is a fantastic entrée that has so much flavor and texture


This is a fantastic tasting entrée that has so much flavor and texture. It reminds me of so many wonderful fish dishes I’ve had in high-end restaurants that I never thought I could duplicate. Nick dubbed it, invite-friends-for-dinner. Any leftover herbed marinade makes for a great tasting stock for fish soup, stew, or chowder. Serve the trout over wild rice or couscous and accompany with a fresh unadorned vegetable.

Recipe from Kerry Dunnington author of Tasting the Seasons and This Book Cooks


  • 4 steelhead trout fillets
  • 2 Cups water
  • 2 Cups vegetable cubes
  • 4 Tablespoons butter
  • 1/4 Cup fresh parsley, minced
  • 4 Teaspoons lemon zest, grated
  • 2 Teaspoons thyme
  • 2 medium carrots, shredded
  • Neutral oil, for frying carrots


Place fish in a single layer in a rimmed baking dish to accommodate the fish comfortably.

Bring 2 cups of water to a boil; add vegetable cubes and stir until the cubes have dissolved. Add butter, parsley, grated lemon zest, and thyme, and stir until butter has melted.

Pour the mixture over the fillets. Allow the fish to marinate at room temperature for about a half hour.

Preheat oven to 350 degrees F.

Bake fish until opaque or cooked through. (Halfway through baking time, baste fish with marinade mixture.)

In a large skillet heat canola oil over moderately high heat, and add carrots and sauté until brown turning constantly.

Transfer fillets to 4 serving plates and top each fillet with carrots. Serve immediately.


Steelhead Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Steelhead Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.