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Grilled Steelhead with Garlic, Rosemary, and Thyme Butter
Grilled Steelhead with Garlic, Rosemary, and Thyme Butter

Grilled Steelhead with Garlic, Rosemary, and Thyme Butter

Ingredients

Steelhead

  • 4 steelhead fillets (6-8 ounces each), skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon (juice for drizzling, slices for garnish)

Garlic, Rosemary, and Thyme Butter

  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Prepare the herb butter: In a small bowl, mix softened butter with finely chopped garlic, rosemary, and thyme until well combined. Transfer to a small dish or mold, cover, and refrigerate to harden. Remove from the fridge 15-20 minutes before serving to soften slightly.
  2. Preheat the grill: Heat a gas or charcoal grill to medium (about 350°F). Clean and oil the grates to prevent sticking.
  3. Season the steelhead: Pat the steelhead fillets dry with paper towels. Brush both sides with olive oil and season with kosher salt and black pepper.
  4. Grill the steelhead: Place the fillets skin-side down on the grill. Close the lid and cook for 6 minutes, until the skin is crisp and the fish releases easily. Carefully flip and cook for 1 minute on the flesh side, until the internal temperature reaches 135-140°F for medium.
  5. Add the herb butter: Transfer the fillets to a platter. Immediately spoon about 1 tablespoon of the garlic, rosemary, and thyme butter over the top of each fillet, allowing it to melt into the warm fish.
  6. Serve: Drizzle each fillet with fresh lemon juice and garnish with a thin lemon slice. Serve hot, paired with Caddis Fumé Blanc. Optionally, add a sprig of fresh rosemary or thyme for extra garnish.

Serves 4

Notes

  • Steelhead: For the best flavor, use fresh-caught steelhead or purchase from Anna’s Seafood in Petaluma, or your freshest local supplier.
  • Grilling tip: Ensure the grill is well-oiled to prevent the skin from sticking. Use a fish spatula for easy flipping.
  • Herb butter: The butter can be prepared up to 3 days in advance and stored in the fridge. For easier portioning, roll into a log using plastic wrap before chilling.
  • Wine pairing: The bright acidity and subtle oak of Caddis Fumé Blanc enhance the steelhead’s richness, the savory herb butter, and the fresh lemon drizzle. Serve chilled.