{"id":688,"date":"2018-01-17T21:45:57","date_gmt":"2018-01-18T04:45:57","guid":{"rendered":"http:\/\/olivereats.ca\/?p=688"},"modified":"2018-04-12T11:52:27","modified_gmt":"2018-04-12T17:52:27","slug":"steelhead-trout-baked-with-dijon-mustard-sauce","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/01\/17\/steelhead-trout-baked-with-dijon-mustard-sauce\/","title":{"rendered":"Steelhead Trout Baked with Dijon Mustard Sauce"},"content":{"rendered":"<p>This is excellent and not as spicy you would expect!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">Steelhead Trout Fillet(s)<\/li>\n<li>1\/4 Cup Dry White Wine (not sweet)<\/li>\n<li>2 1\/2 Tbs Dijon Mustard<\/li>\n<li>2 Cloves Crushed Garlic<\/li>\n<li>1 Tsp Dill Weed<\/li>\n<li>1 Tsp Lemon Pepper<\/li>\n<li>1 Tbs Capers<\/li>\n<li>1 Tbs Chopped Parsley<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol>\n<li>\u00a0Pre Heat Oven &#8211; Broil<\/li>\n<li>\u00a0Pat excess moisture from fillet and place on baking rack.<\/li>\n<li>Stir together wine, mustard and garlic. \u00a0Brush over top of fillet.<\/li>\n<li>Dust with dill weed and lemon pepper.<\/li>\n<li>Place in oven and broil until fish is opaque 10-20 minutes. \u00a0Check frequently to ensure it does not over cook.<\/li>\n<li>Remove from oven and place cappers on fillet and sprinkle with fresh parsley.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">WEBSITE <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is excellent and not as spicy you would expect!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[50],"tags":[],"class_list":["post-688","post","type-post","status-publish","format-standard","hentry","category-seafood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-b6","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/688"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=688"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/688\/revisions"}],"predecessor-version":[{"id":706,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/688\/revisions\/706"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}