Here's What You'll Need
steelhead trout, onion salt, salt, black pepper, butter, lemon, blood orange, dill
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Pat the trout dry, then place on a baking sheet. Season the fish with onion salt, salt, and pepper. Zest the lemon and blood orange over the trout, then sprinkle the butter all over. Add fresh dill.
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Using a sharp knife, thinly cut the lemon and the blood orange into ¼" thick slices. Alternate slices of citrus directly on top of the trout, covering the entire flesh of the fish.
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Cook in a preheated oven for 20-25 minutes, or until the internal temperature reached 125-130F. Serve immediately!
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