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Grilled Whole Steelhead Fillet
By Eduardo Garcia
Complement your catch with zesty flavor. Chef Eduardo Garcia's recipe combines fresh fillets with three different rubs, and a hint of citrus and ginger, all cooked on the Traeger for perfectly flaky results.
Prep Time
5 Minutes
Cook Time
30 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (2-1/2 to 3 lb) steelhead or salmon fillet, skin on |
| 2 Tablespoon | Montana Mex Sweet Seasoning |
| 1 Teaspoon | Montana Mex Jalapeño Seasoning Blend |
| 1 Teaspoon | Montana Mex Mild Chile Seasoning Blend |
| 2 Tablespoon | Montana Mex Avocado Oil |
| 2 Tablespoon | freshly grated ginger |
| 1 | lemon, thinly sliced |
Steps
1
Coat fillet evenly with all three dry seasonings, avocado oil, grated ginger and thinly sliced lemon.
Ingredients
1 (2-1/2 to 3 lb) steelhead or salmon fillet, skin on
2 Tablespoon Montana Mex Sweet Seasoning
1 Teaspoon Montana Mex Jalapeño Seasoning Blend
1 Teaspoon Montana Mex Mild Chile Seasoning Blend
2 Tablespoon Montana Mex Avocado Oil
2 Tablespoon freshly grated ginger
1 lemon, thinly sliced
2
When ready to cook, set Traeger temperature to 380°F and preheat, lid closed for 15 minutes.
380 ˚F / 193 ˚C
3
Place the fish skin-side down on the grill grate and cook for 20 minutes.
380 ˚F / 193 ˚C
4
Remove fillet from grill and let rest for 5 minutes. Enjoy!