Baked Steelhead
By Matt Crawford
Lemon and herb buttery goodness. This steelhead fillet is covered in Italian dressing and our Blackened Saskatchewan rub before getting doused in garlic butter and baked to flaky perfection.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | Steelhead, fillet |
| As Needed | 16-oz bottle Italian dressing |
| 3 Tablespoon | unsalted butter |
| Traeger Blackened Saskatchewan Rub | |
| 1/2 | shallot, minced |
| 2 Clove | garlic, minced |
| 1 | lemon |
Step
1
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.
350 ˚F / 177 ˚C
2
Put butter in a small cast iron pan and place inside Traeger while preheating to soften. Pour Italian dressing over fillet to evenly coat.
3
Shake Traeger Blackened Saskatchewan rub evenly in a thin layer to cover dressing. Mince shallot and garlic.
4
Remove butter from pre-heated grill, careful as the cast iron will be hot. Stir in shallots and garlic.
5
Spread a nice thick layer of mixture on the top-middle of the fillet. Cut lemon into thin slices and place on top of butter mix.
6
Place steelhead on the grill and cook for 20 to 30 minutes, until fish is flaky, being careful not to over cook.
7
Remove fillet from the grill. Enjoy!
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