Modified from: Heather Bokman, Wildlife Customer Engagement Manager, Ohio Department of Natural Resources recipe.
Yield: 2 Servings
Ingredients for the Steelhead:
- 2 steelhead filets
- 1 tsp. coconut oil
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. salt
- Juice of one lime (can also add lime zest)
Ingredients for the Salsa:
- 3-4 Roma tomatoes (or other desired tomatoes)
- 2-3 jalapeños
- 2-3 garlic cloves (or 1 tsp. garlic salt)
- 1/2 chopped onion (or 1/2 tbsp. onion powder)
- 1 tsp. salt
- 1 tsp. ground cumin
- Juice of one lime
- Fresh cilantro, chopped (dried cilantro also works)
Directions:
- For the Steelhead: Preheat oven to 400 F.
- In a small bowl, combine coconut oil, chili powder, garlic powder, smoked paprika, salt and lime juice/zest. Stir into a paste.
- Rub the mixture onto the steelhead filets evenly. Place on baking sheet.
- Bake for 20 minutes.
- For the Salsa: On a grill, unoiled pan on the stovetop or directly on gas stove burners, grill the tomatoes, jalapenos, garlic and onion. Heat until the skin of the vegetables is blackened.
- Remove from the heat source and allow to cool. Roughly chop the roasted vegetables.
- Add the garlic, onion, salt, cumin and lime juice to your food processor or blender.
- Grind the ingredients to release the flavors of the vegetables. Add the tomatoes and jalapenos. Continue to grind all ingredients. Do this until it is a texture and consistency that you like.
- Add cilantro and mix thoroughly.
- Top the steelhead with the salsa. Serve the leftover salsa with tortilla chips!
Tip: allowing the fish fillet to soak in the lime juice for 1 to 2 hours before cooking can help reduce the “fishy” flavor.
