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Recipe: “Lemon Pepper” Steelhead Trout

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(Lemon pepper here is derived from real lemon zest and fresh ground pepper, not from a jar.)

•    1 side Steelhead Trout or Salmon (about 2 pounds)
•    ¼ Cup Canola Oil
•    2 Tbsp. Soy Sauce
•    2 Tbsp. Brown Sugar
•    1 Clove Garlic, smashed
•    Zest of 1 Lemon (reserve juice for salad dressing)
•    ½ Tbsp. Fresh Ground Pepper

Leave side of trout whole with skin on. Mix remaining ingredients in a large zip-top bag. Add Trout to bag, seal, and mix by squeezing bag with your hands. Let marinate for at least an hour. Place trout on preheated grill, flesh side down. Once you have achieved grill marks, use two spatulas to flip trout to the skin side. Grill an additional 2-3 minutes to desired doneness. Let rest at least 5 minutes and cut into steaks. Serve on top of Grilled Niçoise Salad.

Serves 4-6