View Full Version : herb stuffed steelhead

03-28-2007, 12:42 AM
Forgive me if the recipe isn't perfect, but it should be a good start.

Stuffed whole trout is tasty but a stuffed whole steelhead is even better when you have a party to go to. Not only do you get to be popular because you caught the thing, you get to be popular because you made such a nice dish..... even though it is easy.

I did this on sunday for ~15ish people and it was gone in about 10 minutes. Good thing I had another fish and recipe waiting......

herb stuffed steelhead

One 8 ~ 10 pound whole steelhead gutted (and scaled if you care)
1 bunch italian parsley divided in half
1 bunch dill divided in half
1 bunch fresh lemon thyme divided in half
1 bunch basil divided in half
1/2 cup sliced semi-dark mushrooms (crimini, ****aki etc.)
1 cup sliced shallots
4 to 6 sprigs rosemary
5~10 cloves garlic diced (to taste)
1 lemon - sliced
olive oil
salt and pepper to taste

create a working surface with foil on the counter a few inches longer on either side than the fish. Put fish on surface.

combine salt, pepper, and garlic, rub fish in and out. Wash your hands. Let sit a few minutes while you divide the herbs.

Stuff the cavity of the fish with whatever will fit of 1/2 the herbs (parsely, dill, thyme, basil rosemary), mushrooms, shallots, and lemon.

On top of the stuffed fish sprinkle some more salt and then the remaining herbs, lemon, mushrooms, and shallots. If you want to roll the fish to spread the stuff evenly that is up to you but probably not entirely needed. The salt here is to draw a bit of the water and flavor out of the herbs/mushrooms/shallots outside the cavity. This will help steam the outside of the fish in all of those nice flavors. Drizzle some nice olive oil on top of all of this to help with the browning of the skin and flavor.

Wrap the fish in the foil already below it and more if needed to create a nice package with walls of even thickness.

BBQ, bake, or broil until the flesh flakes or happens to be done to your liking.

To serve - you will probably want to discard the herbs etc on the inside/outside of the fish as there color can become a bit... ugly. The onions, shallots, and mushrooms will be good though. Leave them! You can re-stuff/cover the fish in more fresh herbs for presentation's sake if you like. Garnish the finished fish with the remaining lemon slices. Sprinkle on some fresh herbs and paprika if you like. Serve the fish whole on a large platter, it makes people hungry.

03-28-2007, 12:28 PM
Mmmmm! Sounds great! An additional touch is to slice a pimento stuffed olive and place the slice over the eye before serving. Some people really like the feeling that their dinner is watching them.... ;)

03-28-2007, 12:35 PM
Thats a great idea! ;D