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4-6 Ounce Fillet

Steelhead Trout have a much milder taste than salmon, the subtle flavor profile offers a myriad of possibilities to at-home chefs that even non-seafood lovers can appreciate. With a tender, medium texture that flakes easily, Steelhead Trout Fillets only take minutes to cook. Fillets are high in Omega-3s and contain no preventative antibiotics, growth hormones, or genetic engineering.

Source: Sustainable Aquaculture

Rating of 4.7 out of 5 stars
Cooking Instructions
Cooking methods
Grill, Bake, Poach, Pan-Fry, Fry
Wine pairings
Pinot Noir, Riesling, Sauvignon Blanc
To cook a steelhead trout fillet, heat a pan over medium-high heat and add a tablespoon of oil. When the oil is hot, add the trout and cook for 3-4 minutes per side, or until the trout is cooked through. To elevate the dish, try adding a compound butter or herb sauce to the pan while the trout cooks.
Flavor Profile
This Steelhead Trout Fillet's flavor profile is mild, with a delicate, slightly sweet, and buttery taste. The texture is moist and flaky, and the overall eating experience is simply sublime. It's a truly delicious and healthy fish that is a great source of Omega-3 fatty acids any time of day.
Chef's Serving Suggestions
One of the best side dishes to serve with Steelhead Trout Fillet is mashed potatoes. The creamy texture of the potatoes pairs well with the delicate flavor of the trout. Another great option is steamed broccoli. The slight bitterness of the broccoli pairs well with the sweetness of the trout. For a delicious sauce, try serving the trout with a light cream sauce or a honey glaze.

Located in Idaho’s Magic Valley, Riverence harnesses the unique power of one of the world’s purest resources: crystal clear Rocky Mountain spring water. Naturally filtered as it bubbles up through layers of volcanic rock, this pristine water comes to the surface perfectly clean and at the perfect temperature to raise trout. It continuously flows through and powers the fish-runs by gravity, which helps Trout develop stress-free, swimming and building up muscle as they would in nature.

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