Baked steelhead

Steelhead is one of the wild fish species on the Skagit River, an ocean-going rainbow trout. It has few contaminants, is light in flavor and less oily than salmon. Our son-in-law, Camas Logue, used a gas fired outdoor grill and coated his filet with herbs. It turned out tasty. My recipe is simple and allows each bite to be enjoyable with the light flavor.

Ingredients

Steelhead, 2 filets

Olive oil, 1 T

Garlic powder or granules, a few shakes to taste

Preparation

Preheat oven to 350 degrees. Line the baking sheet with aluminum foil. Lay the steelhead skin-side down. Add a drizzle of olive oil down the middle of each piece. Lightly sprinkle with garlic powder. Bake for 35 minutes.