Broiled Steelhead Trout With Rosemary, Lemon And Garlic

• 1 lb steelhead fillet, with or without skin
• 1 clove garlic, chopped fine
• 1 1/2 tablespoons coarsely chopped fresh rosemary
• 1 lemon, zest of
• 1/2 lemon, juice of
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil, plus
• additional oil, for greasing baking pan

1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
2. Preheat broiler.
3. Mix together all remaining ingredients except fish into a well-blended paste.
4. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
5. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
6. Lower fish to 3rd or 4th rack and lower oven heat to 325u0b0F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
7. Serve with steamed vegetables, salad, orzo salad, whatever.

steelhead fillet, clove garlic, fresh rosemary, lemon, lemon, salt, fresh ground pepper, olive oil, additional oil

Taken from www.food.com/recipe/broiled-steelhead-trout-with-rosemary-lemon-and-garlic-109283 (may not work)