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Creole-Style Steelhead Trout with Tomatoes
Recipes
Creole-Style Steelhead Trout with Tomatoes
4 servings
30 minutes total

Ingredients

  • 1 tablespoon unsalted butter
  • 1 (10 oz) can diced tomatoes and green chilies
  • 4 (6 oz) steelhead trout fillets, skin removed (about 1 ½ lb)
  • 2 teaspoons creole (or Cajun) seasoning
  • 1 cup frozen gumbo vegetables (okra, onions, corn, celery, and bell peppers)
  • 2 tablespoons Worcestershire sauce

Steps

    1. Melt butter in large, nonstick sauté pan on medium-high; drain tomatoes and green chilies. Coat fish with seasoning (wash hands). Combine tomatoes and green chilies with remaining ingredients.
    2. Place fish in pan; cook 3 minutes or until browned (do not turn).
    3. Turn fish over; pour tomato mixture over fish. Cover and reduce heat to medium-low; cook 4–5 minutes, occasionally shaking pan gently, until fish flakes easily and center is 145°F.
    Note: Always check fish for bones.
Other Preparation Methods
    • Grill: Preheat grill (or grill pan) on medium. Season 4 (6 oz) trout fillets, skin removed, with 1 tablespoon everything bagel seasoning and coat with spray. Grill 4–5 minutes on each side until center of fish flakes easily and is 145°F.
    • Bake: Preheat oven to 400°F. Place 1 ½ lb trout on foil-lined baking sheet, skin-side down. Brush with 1 tablespoon olive oil and sprinkle with 1 tablespoon roasted garlic-herb seasoning. Bake 10–12 minutes until center of fish flakes easily and is 145‘F.

Amount per ¼ recipe serving: Calories 300, Total Fat 16g, Sat Fat 4.5g, Trans Fat 0g, Chol 90mg, Sodium 1050mg, Total Carb 8g, Fiber 1g, Sugars 4g, Protein 28g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%