Steelhead Trout with a Lemon and Rosemary Rub
As many of you already know I love growing my own herbs and as many fresh vegetables as I can. In the past I have grown herbs in pots on my deck, and this year Peter built me a vegetable trough – a great trough that stands at waist level for me. I have been able to grow tomatoes, grape tomatoes, peppers, jalopenos, zuccini, and eggplant. In addition, I have parsley, sage, rosemary, thyme, mint, tarragon, oregano, and chives growing in the trough and some additional pots. Because the winter has been so mild, I still have most my herbs, but the vegetables are done for the season. Yet I can show you what it did look like.
There is nothing better than cooking with freshly picked herbs, or making a salad with tomatoes and herbs from your own garden. This week I noticed an abundance of rosemary, so I decided it is time to cook some food using fresh rosemary. The first dish I made was Steelhead trout with a Lemon and Rosemary Butter Rub. It turned our absolutely deliciously, in fact I would go so far as to say, it was the best fish dish I have ever cooked.
2 filleted sides of steelhead trout
2 rounded Tbs. of butter or Can’t Believe It Is Butter
2 Tbs. fresh rosemary finely chopped
2 cloves fresh garlic finely chopped
zest of 1 lemon
juice of 1 lemon
salt and pepper
Cover a baking sheet with foil, and spray with cook ‘n spray – i use the olive oil one
Rinse the trout fillets, pat them dry with paper towels and then place them skin side down on the sprayed foil.
Season the fish well with salt and pepper.
Mix together the butter, garlic, chopped rosemary, lemon juice and lemon zest to form a paste.
Spread the butter mix over the fish fillets covering them with a thin layer of paste.(Best to use your hand to spread it over the fish)
Bake at 400°F for 7 minutes and then reduce the oven temperature to 350°F for a further 12 minutes.
Remove from oven and let stand for 3 to 4 minutes to let the juices return to the fish.
Serve with boiled baby potatoes, a fresh green salad, and of course my tomato salad
Quick and Easy Tomato Salad
Slice grape tomatoes in half. Put them isn a shallow dish, Chop some chives and put them over the tomatoes. Season with salt and pepper and a sprinkle of balsamic vinegar. Either tear or julienne slice some fresh basil and mix in with the tomatoes. Best if you let this stand for half an hour or more before you serve to allow the flavors to blend.