Mediterranean-Inspired Steelhead Trout with Creamy Tarragon Drizzle
Indulge in the elegant flavors of this Mediterranean-inspired Steelhead Trout dish, featuring a luscious creamy tarragon sauce that perfectly complements the rich flavor of the fish. Freshly harvested tarragon from our garden adds a delightful herbaceous note while the tanginess of creole mustard balances the creaminess of Hellmann's mayonnaise. This recipe is ideal for a quick yet sophisticated weeknight dinner that is sure to impress friends and family. Serve alongside roasted vegetables and warm sourdough bread for a complete meal that brings joy to the table with every bite.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Steelhead Trout Fillet
1 (skin on)
Hellmann's mayonnaise
1/2 cup
Creole mustard
1/4 cup
Fresh tarragon
3-4 tablespoons (minced)
Fresh lemon juice
1-2 tablespoons
Fresh ground black pepper
to taste
Canola oil
as needed
Instructions
1
Preheat your oven to 450°F (232°C) and place a large broiler pan inside to heat up.
2
While the oven is preheating, lightly coat the skin side of the Steelhead Trout fillet with canola oil to prevent sticking.
3
In a mixing bowl, combine the Hellmann's mayonnaise, creole mustard, minced tarragon, and fresh lemon juice. Stir well until smooth, then season with freshly ground black pepper. Taste and adjust seasoning as desired.
4
Once the oven is hot and the broiler pan is heated, carefully remove the pan from the oven and place the trout skin-side down onto the hot pan.
5
Generously spread the creamy tarragon sauce over the flesh side of the trout.
6
Return the pan to the oven and bake for approximately 10 minutes, or until the fish is cooked to your preference. The fish should easily flake with a fork when done.
7
Carefully remove the trout from the oven, let it rest for a couple of minutes, then serve with your favorite sides and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used in this recipe?
The recipe uses a Steelhead Trout Fillet with the skin left on.
What is the recommended oven temperature?
Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
How long does the Steelhead Trout need to bake?
The fish should be baked for approximately 10 minutes or until it easily flakes with a fork.
What are the ingredients for the creamy tarragon sauce?
The sauce is made from Hellmann's mayonnaise, creole mustard, minced fresh tarragon, and fresh lemon juice.
How do I prevent the trout from sticking to the pan?
Lightly coat the skin side of the trout fillet with canola oil before placing it on the hot pan.
Why should I preheat the broiler pan?
Preheating the broiler pan helps sear the skin and ensures the fish cooks evenly and quickly.
Is this Steelhead Trout recipe considered low carb?
Yes, this recipe is tagged as a low carb meal.
What side dishes pair well with this trout?
It is recommended to serve this dish with roasted vegetables and warm sourdough bread.
Can I use dried tarragon instead of fresh?
The recipe specifically suggests using 3 to 4 tablespoons of minced fresh tarragon for the best herbaceous flavor.
What brand of mayonnaise is recommended?
The recipe recommends using Hellmann's mayonnaise for the sauce base.
What type of mustard is used in the drizzle?
Creole mustard is used to provide a tangy balance to the creaminess of the sauce.
How much lemon juice is required?
You will need 1 to 2 tablespoons of fresh lemon juice.
Do I need to flip the fish while it bakes?
No, the fish is placed skin-side down and baked with the sauce spread on the flesh side.
How do I know when the trout is finished cooking?
The trout is done when it easily flakes with a fork and is cooked to your personal preference.
Should the fish rest after it comes out of the oven?
Yes, let the trout rest for a couple of minutes before serving.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be a quick yet sophisticated dinner that is easy to prepare.
What kind of oil should I use for the skin?
Canola oil is recommended for coating the skin side of the trout.
How should the tarragon be prepared?
The fresh tarragon should be minced before being added to the mixing bowl.
Is this a Mediterranean-inspired dish?
Yes, the combination of fresh herbs, citrus, and fish gives it a Mediterranean-inspired profile.
Can I adjust the seasoning of the sauce?
Yes, you should taste and adjust the seasoning with freshly ground black pepper as desired.
What is the texture of the tarragon sauce?
The sauce is described as a luscious, creamy drizzle that complements the rich flavor of the trout.
How many ingredients are needed in total?
There are 7 primary ingredients: trout, mayonnaise, mustard, tarragon, lemon juice, black pepper, and canola oil.
Is this recipe gourmet?
Yes, it is tagged as a gourmet recipe that is sure to impress friends and family.
What pan is best for this recipe?
A large broiler pan is ideal for this cooking method.
Does the recipe use fresh lemon juice?
Yes, the recipe specifies using fresh lemon juice for the best results.
How much mayonnaise is used for the sauce?
The recipe calls for 1/2 cup of Hellmann's mayonnaise.
Is the trout fillet cooked with the skin on or off?
The trout fillet is prepared and cooked with the skin on.
Can I use this recipe for meal prep?
While best served fresh, the quick cooking time makes it a great candidate for a fast, high-quality meal.
What is the main flavor profile of this dish?
The dish features rich trout balanced by a creamy, tangy, and herbaceous tarragon sauce.
How much creole mustard is in the recipe?
The recipe uses 1/4 cup of creole mustard.