Steelhead Trout Baked with Dijon Mustard Sauce

This is excellent and not as spicy you would expect!


  • Steelhead Trout Fillet(s)
  • 1/4 Cup Dry White Wine (not sweet)
  • 2 1/2 Tbs Dijon Mustard
  • 2 Cloves Crushed Garlic
  • 1 Tsp Dill Weed
  • 1 Tsp Lemon Pepper
  • 1 Tbs Capers
  • 1 Tbs Chopped Parsley


  1.  Pre Heat Oven – Broil
  2.  Pat excess moisture from fillet and place on baking rack.
  3. Stir together wine, mustard and garlic.  Brush over top of fillet.
  4. Dust with dill weed and lemon pepper.
  5. Place in oven and broil until fish is opaque 10-20 minutes.  Check frequently to ensure it does not over cook.
  6. Remove from oven and place cappers on fillet and sprinkle with fresh parsley.



Thanks to WEBSITE for the recipe!

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