Popeye
Well-known member
My wife went to the Cirque du Soleil with one of her friends, so I figured I would grill some Steelhead Trout for dinner.
Here’s a “Before” shot. Actually taken a minute after it was put on the grill because I forgot to take a picture before.
Here is the “After” shot. The ketchup is from the baked French fries I had for a side dish. I only ate half of the fillet, but may have the other half here in a bit.
1 steelhead fillet
Tsp kosher salt
½ tsp Fortner’s Seasoning blend #89
¼ tsp granulated garlic
¼ tsp lemon pepper
Coat both sides of fillet w/olive oil
Season flesh side of fillet
Grill over high heat flesh side first 7 minutes
Grill skin side 3 minutes
If you don’t know what Fortner’s is, it is a small company in Lake Mills, Wisconsin that makes all kinds of all natural, salt free, seasoning blends. We bought some at the Wiscoland State Fair. Blend 89 is a blend of quite a few herbs and spices. According to the label it contains Dill, Lemon, Paprika, Rosemary, Allspice, Basil, Fennel, Bayleaf, Garlic and Pepper. The amount I used was just a tad over powering, I’ll cut it back a bit next time. I used some tartar sauce (not much) to mellow the seasoning out a bit.
Here’s a “Before” shot. Actually taken a minute after it was put on the grill because I forgot to take a picture before.
Here is the “After” shot. The ketchup is from the baked French fries I had for a side dish. I only ate half of the fillet, but may have the other half here in a bit.
1 steelhead fillet
Tsp kosher salt
½ tsp Fortner’s Seasoning blend #89
¼ tsp granulated garlic
¼ tsp lemon pepper
Coat both sides of fillet w/olive oil
Season flesh side of fillet
Grill over high heat flesh side first 7 minutes
Grill skin side 3 minutes
If you don’t know what Fortner’s is, it is a small company in Lake Mills, Wisconsin that makes all kinds of all natural, salt free, seasoning blends. We bought some at the Wiscoland State Fair. Blend 89 is a blend of quite a few herbs and spices. According to the label it contains Dill, Lemon, Paprika, Rosemary, Allspice, Basil, Fennel, Bayleaf, Garlic and Pepper. The amount I used was just a tad over powering, I’ll cut it back a bit next time. I used some tartar sauce (not much) to mellow the seasoning out a bit.