Grilled Steelhead Trout
Now that the spring in Southern Oregon is in full force and the weather is warm, I prefer to prepare many of our meals outside on the backyard barbecue. Our barbecue sits out on the back deck only a few short steps from the kitchen. When barbecuing meals for our family, I simply roll the barbecue in front of the sliding glass door so I can easily keep an eye on the grill temperature and quickly deal with any flare ups as they may occur.
During the work week, I often cook fish for dinner for Bruce and myself. I love to cook fish because it is quick, easy, healthy and most importantly, we both enjoy it. What I enjoy about living in Southern Oregon is that we have access to some really great species of fish. For local fish, Chinook salmon, rainbow trout, bass and steelhead top the list. If we take a short drive west to the Oregon Coast, we have access to ling cod, tuna, and snapper fresh from the ocean.
Bear Creek earlier this spring….
Bear Creek is a tributary of the Rogue River here in Southern Oregon. Bear Creek runs through the middle of the Rogue Valley and during certain times of the year, you can actually see salmon and steelhead making their journey back from the ocean to their spawning grounds a few miles upstream. Bear Creek is home to many species of plants and animals including otters, beavers, ducks, and turtles.
Of all the fish that I cook for my family, steelhead is one of my favorite fish to prepare. Steelhead trout lead a different lifestyle as compared to the other species of trout that inhabit our local creeks, lakes and reservoirs. It’s an anadromous fish and that means it is born in the fresh water, spends most of its life in the salt water ocean and returns later in life back to the fresh water stream where it was born to spawn.
My Grilled Steelhead Trout is simple to prepare and perfect for a busy weekday meal. Steelhead trout is similar in texture and taste to salmon. Just marinate the fresh fillets in a homemade teriyaki sauce, toss on the grill and within minutes dinner is done. Enjoy! Tessa
- 12-16 ounce steelhead fillet (use salmon if you prefer)
- 1/2 cup teriyaki sauce (see recipe below)
- toasted sesame seeds (optional)
Wash and skin the steelhead fillet. Cut the fish into large serving sized pieces. Marinate the fish in teriyaki sauce for at least 1/2 hour. Heat up the barbecue and lightly oil the grates. Place fillets on hot barbecue. If you don’t have a barbecue, that’s okay… Feel free to prepare the fish on a grill pan on your stove or broil it in your oven. Cook for only a few minutes, flipping fish only once. Fish is done when it begins to flake with a fork. Be sure to not over cook. Remove from heat, drizzle with teriyaki sauce and serve. Makes 2 – 3 servings.
Teriyaki Sauce Ingredients:
- 1 cup soy sauce
- 1 cup sugar
- 1/2 cup mirin (Japanese sweet wine)
- 3 tsp minced garlic
- 1 tsp minced ginger
- 2 Tbs cornstarch
In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch. On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened. Let cool. Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.