Broiled Steelhead Trout With Rosemary, Lemon and Garlic

By atallman

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

Step 1

Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil. 2 Preheat broiler. 3 Mix together all remaining ingredients except fish into a well-blended paste. 4 Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. 5 Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs. 6 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. 7 Serve with steamed vegetables, salad, orzo salad, whatever.