I really liked this quick, zesty dish. I had all the ingredients in the house, whipped it together and had a healthy meal. I love that it doesn't require butter or oil to have a great flavor. I used it on a combination of salmon, pollack, and flounder. I had to sub the dijon mustard for Cleveland stadium mustard, which is on the spicier side, with good results.
I made this dish for dinner today and it was delicious. It was easy to prepare and cook. I served it with steamed cauliflower and a salad of baby spinach arugula butter lettuce tomato and avocado and of course a glass of pinot grigio wine. This one went to my recipe box.
Best trout I've ever made.
My husband really liked the sauce, but I don't think any of us were crazy about the steelhead trout. It's a very firm textured fish, and I don't think I over-cooked it, but it still seemed a bit dry. The sauce might be really good on salmon, which we all love. I doubled the sauce recipe since I was using 24 oz. of fish. UPDATE 5/2/16 - Doubled sauce again, using 1.3 lbs. of fish. Felt it was fairly heavy on the dijon mustard BUT the fish was so moist/tender this time - not at all the firm texture, or dry, as I said from last time. Maybe I did overcook it then. Will be trying steelhead trout again, maybe with a different recipe.
This fish was excellent but the topper was nothing special. I did not have lemon or lemon pepper.. plus I added a tablespoon of Mayonnaise because of everyone saying how overpowering the dijon was. I would have probably went up to a 4 with the addition of lemon.
OMG! I have made this three times now and every time my husband raves about the flavor and tenderness of the fish. I have to admit that it is my favorite fish recipe too. Maybe my favorite dinner recipe ever! I substituted chicken broth for the wine and Mrs. Dash Original seasoning because I was out of dill. The sauce pairs well with any mild flavored fish but melds with steelhead or salmon in an exceptional way! Two forks up!
Made as is. Very good! Tangy. Nothing was overpowering in my opinion.
The best trout we've ever eaten. Delicious and easy to prepare.
I used a 2.25lb fillet with skin. I foiled the bottom of my pan then poured half the sauce into the pan, put the fillet down skin side up. Kind of rolled the foil so the juices would stay under ther fillet , yet left the top open. Baked it 10 min. Took it out, discarded the skin, and poured the rest of the sauce on it. Broiled another 10 min. Served over thyme and rosemary herbed rice, with a side of lemon. Additional sides of black eyed peas and brussel sprouts sauteed with onion and turkey bacon. Thank you! This was so good.
(I didn't have the wine so I subbed it for a mix of water and white vinegar, half of each. Worked great! Also did 3Tbl of Dijon, mine was made with Chardonnay. )
