Lemon Pepper: My #1 seasoning for trout and flounder but it works well with anything. Try this one out. NT
1 1/2 lb steelhead trout, skin removed
1 tablespoon canola oil
1 tablespoon lemon-pepper seasoning
- Preheat oven to 400°F. Line baking sheet with foil. Place fish on prepare sheet, then brush with oil and sprinkle with seasoning.
- Bake 10–12 minutes and until opaque and separates easily.
Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
- Sauté: Place 1 tablespoon oil and 1 1/2 lb trout, skin removed, in large sauté pan on medium; cook 3–5 minutes on each side and until opaque and separates easily. Season with 1/4 teaspoon each: salt, pepper, and Italian herb blend seasoning.
- Grill: Preheat grill to medium. Season 1 1/2 lb trout with salt and pepper. Place on lightly oiled foil; grill fish 4–5 minutes on each side and until opaque and separates easily.