Steelhead
A.K.A. Rainbow Trout
I think this is one of the most beautiful (and delicious) fish!
A member of the salmon family, steelhead is rich in omega-3 fatty acids. It's recognizable by it's pink flesh and rich flavor. Aside from fresh, off-the-boat whitefish, this is my top choice when cooking with fish.
Go ahead and put that fillet on a baking sheet. Put foil down first if you're lazy like me and hate messy clean-up!
Drizzle lightly with olive oil, sprinkle with sea salt, broil on LOW! Oven rack should be close to the top, but not all the way up. Broiling on high will cook the fillet too fast, and it will appear cooked, but will be raw on the inside. Ick!
You know it's done when it flakes easily!
*distracted by cat...fish overcooked, but just barely!
I paired this fillet with some fresh-chopped roma tomato, broccoli, and cucumber marinated in Italian dressing. Perfect for this warm night - enjoy!
