Recipe by Nora
"This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty."
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skinless steelhead trout fillets
dry white wine
2 1/2 tablespoons
dried dill weed
I really liked this quick, zesty dish. I had all the ingredients in the house, whipped it together and had a healthy meal. I love that it doesn't require butter or oil to have a great flavor. I used it on a combination of salmon, pollack, and flounder. I had to sub the dijon mustard for Cleveland stadium mustard, which is on the spicier side, with good results.
This fish was excellent but the topper was nothing special. I did not have lemon or lemon pepper.. plus I added a tablespoon of Mayonnaise because of everyone saying how overpowering the dijon was. I would have probably went up to a 4 with the addition of lemon.
I made this dish for dinner today, and it was delicious. It was easy to prepare and cook. I served it with steamed cauliflower and a salad of baby spinach, arugula, butter lettuce, tomato and avocado, and, of course, a glass of pinot grigio wine.
This one went to my recipe box.
Best trout I've ever made.
Made as is. Very good! Tangy. Nothing was overpowering in my opinion.
This was delicious. I served it with Israeli couscous, steamed asparagus and slow roasted tomatoes.
This recipe was easy to put together and melt in your mouth delicious! Will make this over and over again.
The best trout we've ever eaten. Delicious and easy to prepare.
* Percent Daily Values are based on a 2,000 calorie diet.
Steelhead Trout Bake with Dijon Mustard
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 38
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