It’s no secret that I love to cook and sometimes I come across an ingredient at my local grocery store that makes me want to experiment a bit. A few days ago I found a discounted Steelhead trout (which I’ve never eaten before). In all honesty, I thought it was a nice piece of salmon and only realized the mistake I’d made once I got home. However, I was excited to try it out and my go-to fish preparation is poaching in parcels.

I will say this is a very simple recipe and it’s very easy to execute. I consider it a really healthy and nutritious dinner that is really flavorful – and I discovered I absolutely love steelhead trout and plan to cook with it more. The meat is slightly sweeter than salmon and when it was poached in butter, it simply melts in your mouth, and not in a yucky way, but still retains enough firmness in the flesh to give it substance.

For anyone looking to impress with a really easy meal, this is the one for you. I used jalapenos to spice it up, which went well with the soften sliced onion and buttery steelhead trout. I also par boiled baby potatoes to add to the parcel, which soaked up the peppery seasoned butter sauce the trout was poached in. All in all, I’d give this dish a 9/10 – it was that good. Find the recipe below and enjoy!

Butter Poached Steelhead Trout with Baby Potatoes

Ingredients

1 fillet of Steelhead trout
1 tbsp of garlic powder
1-2 Jalapeno peppers, thinly slices (and de-seeded for less heat)
4 baby potatoes
1/2 stick of butter, thickly sliced for distribution on top of the trout
3 bay leaves
1/3 white onion, sliced onion ring style
Himalayan salt
Freshly cracked black pepper

Preparation

1. Preheat your over to 180 degrees Celsius or 355 degrees Faheinheight.
2. Prepare the trout by placing it on a large piece of parchment paper that can easily be folded to create and parcel. Season it with salt, black pepper and garlic powder. Place bay leaves directly on top of the seasoning.
3. Then strategically place the butter on top of the fillet, covering both the seasoned flesh and bay leaves evenly. Follow that with your sliced jalapenos, then place your sliced white onions on top of that.
4. Next parboil the baby potatoes for approximately 7 minutes. Once done, add them to the parcel.
5. Close the parcel tightly and bake for approximately 15-20 minutes, depending on the size of your fillet. Once done, open the parcel and serve!