I need a Steelhead/Coho recipee that isn't just seasoned fish

[scipper77]

Every year I catch a steelhead or coho and cook it up. I love salmon and could eat it grilled with just salt and pepper but steelhead is just not the same. I figure 1/2 the problem is that I just don't know how to cook. I usually try some recipe where you just season the fish and bake it. This year I want to try something different and I know you guys can help.

I'm thinking something along the lines of fish tacos where you can add spices and the fish is eaten as a part of the taco and not by itself. Similarly I was thinking of some sort of stew or soup where the fish is just one ingredient.

Also, I'm on a bit of a health kick so fried is out.

 

[Jlawsen]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

The fish taco's would be great with smoked Steelhead. I don't have a soup recipie. It only takes a few minutes to poach fish so you add that last. You can also poach in your dishwasher if you want. That always raises eybrows at my house and makes me laugh.

I'm from the school that says wild fish should only be lightly seasoned, peanut butter and pepper only when cooking. You need to taste the unique flavors of the fish and foods it's been eating in it's wild environment. Two fish from different rivers or lakes will taste distinctly different. Enjoy that and season your other foods. FYI, the best cooking method for Steelhead is not filleted. Instead, clean the fish, wipe it down with peanut butter, lightly pepper, add lemons and carrots to the inside body cavity. Wrap in tinfoil, place on a broiler pan and put it in a 350 degree pre-heated oven for 7-10 minutes. Turn it over and cook for 5 more minutes then remove from the oven and let stand for 10 minutes.

When you're ready to serve, open the tin foil and lay it flat, open the body cavity and gently fold it over the back bone. Grasp the fishes head and remove all the bones in one smooth and easy lift off. Slide the fish off the tin foil, onto a platter and garnish it with the carrots lemon, and a littlle parsley so people think you know what you're doing and serve.

 

[scipper77]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

Does anyone soak there fillets in buttermilk? I've heard of this but never tried it. I'd imagine this would cut the fishy flavor.

 

[catfishcarl99]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

got a smoker? smoked salmon is unbelievable.

 

[jigngrub]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

Does anyone soak there fillets in buttermilk? I've heard of this but never tried it. I'd imagine this would cut the fishy flavor.

I'm a huge fan of the buttermilk marinade on white meat fish, but I've never tried it on the oily fish. I don't think it could hurt though.

Do you remove the lateral line from your larger fish? This takes away the majority of the strong fishy flavor.

For the oily fish I really like an Italian salad dressing marinade. Put the fillets in a gallon zip-loc bag and dump in a bunch of bottled salad dressing (I like the zesty) then squeeze the air out of the bag and put it in the fridge for a couple of hours. Then bake, broil, or grill it... some mighty fine vittles!
... and if you want to something really different you can throw it in the dishwasher:
http://www.youtube.com/watch?v=dP0TWCXPHKE&feature=related

 

[Mark_VTfisherman]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

Scipper: Personally, I don't see too much difference between feisty steelhead and atlantic/landlocked salmon as far as prep for good eats. The steelhead flesh is slightly more firm with more red and less orange to the coloration.

Both salmon and steelhead are tremendous smoked- Apple, alder, or cherry are great with these guys when the fish is properly and carefully brined, and then very carefully low-temp smoked under a watchful eye. However, you were looking for a recipe that isn't seasoned fish.

First a comment on buttermilk: this and some other "soak-it" methods are most common as a way of softening bones like when a person doesn't know how to sharpen a fillet knife to a razor edge and they want to zap the bones in a pike or big pickerel. Marinades can add flavor and some people like that, but the primary reason to marinade is to expose a tough meat to something acidic to tenderize it (vinegar in dressings, similar effects of wine marinades) and perhaps add a touch of acidity to the palette as well.

Steelhead and landlocked atlantic salmon, being oily but not fishy-tasting fish, can be prepared as a distinctive entree very simply in one of these two ways with many variants possible:

Smoker: coat fillets with olive oil and a bit of real maple syrup brushed on and low-temp smoke with alder or apple for about 45 mins. Remove from smoker, brush with melted butter that has had a few cloves of crushed fresh garlic steeped in it (don't get hot enough while simmering butter that garlic gets toasted or browned) and cooked on greased grill until flaky. Dust with fresh-ground white peppercorns (lightly!!) and serve. You can snow it with a little basil if you like.

Melt butter and simmer a few minutes with fresh garlic- don't toast the garlic! The goal is to infuse the garlic essence in to the butter. Brush on both sides of skinless fillets. Take a pinch or two of Lawry's Perfect Blend and drop on to fillets. Lightly dress with dried basil. Place in glass flat-bottomed dish with plenty of the butter on the bottoms. Add a very little white wine to bottom of glass dish. Place in pre-heated 500F oven for 5-7 minutes turning oven down to 325F when you put fillets in oven. Fish is done when flaky and a little of the natural oils are beginning to "sweat" from the fish. Alternatively, you can do the same thing in a cast-iron pan - serve up the fish, splash a little cream and white wine in the cast iron with some corn starch and in about 30 seconds you will have a wee bit of a sauce to dress some egg noodles with and serve while fish is still hot!

 

[aspeck]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

One way I have prepared salmon is just to season and pour salsa over it then bake. Yum.

or try to coat it with a thin layer of cream cheese after the usual salt and pepper. Then bake or broil. Also yummy.

Both the acid from the salsa and the cream cheese help to cut the strongness of the fish. Give it a try, you will like it.

 

[ngt]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

For any type of fish taco, look up a simple cilantro lime salad. My wife makes it and I bake the fish with some butter, salt and pepper. Stuff it all in some home made tortillas and you're good to go. I know some people hate the idea of cheese with fish, but I sprinkle some extra sharp cheddar on my taco as well. My wife doesn't like it and laughs at me, but whatever, lol.

 

[BlkY2k]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

For those of us who dont own a smoker. I have found that you can go to your local HD or Lowes and buy a bundle of cedar shakes, such as used for siding for $20. Soak in water for half hour or so, slap your fish on and cook away. Alot cheaper than buying those grill planks.

 

[PiratePast40]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

IMHO, fall coho and steelheads aren't as good tasting as in the spring. We typically smoke those and serve as a side dish, appetizer, or tailgate treat. You can mix the smoked fish with cream cheese and use as a spread or serve plain with crackers and a veggie plate. Some people even like a little hot sause on the side. We've found that you can put out a plate of smoked fish appetizers anytime but you need to serve a meal if you're having filets or steaks. It's not uncommon in the northwest to show up at a party, football game, or other get together with smoked salmon or trout.

 

[halfmoa]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

I'm from the school that says wild fish should only be lightly seasoned, peanut butter and pepper only when cooking. You need to taste the unique flavors of the fish and foods it's been eating in it's wild environment. Two fish from different rivers or lakes will taste distinctly different. Enjoy that and season your other foods. FYI, the best cooking method for Steelhead is not filleted. Instead, clean the fish, wipe it down with peanut butter, lightly pepper, add lemons and carrots to the inside body cavity. Wrap in tinfoil, place on a broiler pan and put it in a 350 degree pre-heated oven for 7-10 minutes. Turn it over and cook for 5 more minutes then remove from the oven and let stand for 10 minutes.

When you're ready to serve, open the tin foil and lay it flat, open the body cavity and gently fold it over the back bone. Grasp the fishes head and remove all the bones in one smooth and easy lift off. Slide the fish off the tin foil, onto a platter and garnish it with the carrots lemon, and a littlle parsley so people think you know what you're doing and serve.

Peanut butter? Now I've heard everything. Gonna give that a go!

 

[mommicked]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

For those of us who dont own a smoker. I have found that you can go to your local HD or Lowes and buy a bundle of cedar shakes, such as used for siding for $20. Soak in water for half hour or so, slap your fish on and cook away. Alot cheaper than buying those grill planks.

Be sure the shakes are not treated in any way if you buy them at a building supply place. I hav'nt eaten steelhead before but I am fond of a ceder plank grilled Sockeye salmon recipe I found. Boil 1 cup cider vinegar and 1 cup water per 2 med peeled, sliced 1/4" red onions or 1 large one. Add onion and steep uncovered 8-9 minutes and drain. Spread the onions on the soaked Cedar plank to about cover it and top w skinned fillets cut into about 3-4" pieces (back to belly) . Mix 1/2 cup Bullseye or equivilant sweet thick BBq sauce w a heaping teaspoon of granulated onion and a tablespoon of Whiskey and coat the fillets. Put on the hot grill and shut the lid for 15/20 mins. till done to your liking. It is pretty tasty and the Cedar smoke and pickled onions are a perfect pairing w the fish.

 

[Mark_VTfisherman]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

Just to clarify for the unknowing- cedar plank cooking is not the same as smoking. It does add a smoky flavor, but mostly it allows an extended low-temp cooking of delicate fish and sometimes poultry.

Plank and smoker facts:

- don't use other cedars like eastern, etc. because they contain tannins and resins that some people are allergic to and can will likely add a turpentine taste to your fine fish. Use only Western Red Cedar for plank cooking
- soak your plank before using so it doesn't reach combustion before the food is ready to serve
- some suggest oak chips for use in a smoker. I don't think it is a good idea because of the tannins. But apparently some like that taste...
- smokers: apple, alder, and cherry are good for fish and white meats. Hickory is bacon-ey and I don't like it for fish or beef. Mesquite is a great one to use early in the smoking to add a subtle and zesty flavor (dark without the bitterness of other woods that finish meats out dark) and then finish with cherry or apple. Too much mesquite loses the flavor of fish like salmon.
- If you are throwing chips or chunks on the grill or a charcoal burner can while cooking, you are flavoring the meat. Nothing wrong with that. However, smoking is done at less than a 'cooking temp' over an extended period of time. Smoking cures the fish or meat; if you are cooking, you are flavoring!
- If you are smoking fish or meat that you intend to serve either right from the smoker or cold later, you should assure you reach a curing temperature. If you are smoking something that will be seared or cooked somehow later, sufficient temps are reached in the cooking process not in the smoker.

I use a probe type dial thermometer poked in a hole in the smoker. I use a Smokehouse Little Chief which smokes at a very low temp. I have ruined a batch of lake trout by smoking (dehydrating) too long and wrecked another batch a different time by short-cutting the brining process.

I usually smoke to 140 to 160F but I watch careful since oversmoking that one batch (by leaving it in too long trying to reach temp). I have used it to smoke chicken and some other things including salmon I intended to cook by smoking 45 mins. to an hour in a pre-heated smoker and then finishing on a grill, or in a cast iron pan or in the oven.

 

[scipper77]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

So yesterday I caught a nice Brown Trout. I mentioned to one of the other guys fishing there that I just don't know a good way to cook the fish other than the traditional lemon, butter, rosemary in foil.

One guy there says go home, make a simple stuffing with a whole stick of butter, onion, celery, and GOOD bread. Clean and stuff the fish, wrap in foil and cook at 350 for 40 minutes.

I did as he said, adding extra butter, lemon, and rosemary to the outside of the fish and it was pretty good. I did end up cooking the fish for much longer than he said but the results were the best I have achieved.

 

[rbh]

Re: I need a Steelhead/Coho recipee that isn't just seasoned fish

I do not think anyone mentioned the mayo and dill recipe that ones good, but I luv the planked salmon.