Broiled Steelhead Trout With Rosemary Lemon And Garlic Recipe

Ingredients

1 lb steelhead fillet, with or without skin

1 clove garlic, chopped fine

1 1/2 tablespoons coarsely chopped fresh rosemary

1 lemon, zest of

1/2 lemon, juice of

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1 tablespoon olive oil, plus

additional oil, for greasing baking pan

Preparation

Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil. Preheat broiler. Mix together all remaining ingredients except fish into a well-blended paste. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.

Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.