Steelhead with Asparagus and Hollandaise Sauce

Steelhead can be prepared in any way that you would cook salmon or trout. The meat is almost red like salmon with the meat of the male fish being lighter than the female fish. The flavor of steelhead is similar to both trout and salmon.
  • 4 steelhead fillets, allow 8 oz. per person
  • 8 asparagus spears, blanched
  • Hollandaise sauce (may be prepared from package)
  • 2 lemons, quartered
  • 10 sprigs parsley
  • 1 package Hollandaise sauce prepared according to package directions
  • Salt and pepper to taste

Season the steelhead fillets with salt and pepper. If you like, you may add any additional seasonings or dried herbs such as savory, dill, capers or tarragon. Use any additional seasonings in very moderate amounts. Place each fillet in foil, top with 2 slices of lemon, and seal for baking. Bake the fillets at 375 degrees in a preheated oven for 20 minutes. Allow to rest for 5 minutes before opening the foil and serving.

While the fish is baking, finely chop 6 sprigs of parsley and reserve 4 sprigs for garnish. Also prepare the Hollandaise sauce. Blanch the asparagus spears in boiling water for approximately 4 minutes.

When the steelhead fillets are done, remove from the foil and place on serving dishes. Top with 2 asparagus spears and a helping of Hollandaise sauce. Sprinkle with the chopped parsley and garnish with a quarter lemon and a parsley sprig.


  • Yields: 4 servings
  • Preparation Time: 30 minutes
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