Steelhead Portions
Steelhead Portions - 4lbs
Our Steelhead is farm raised from an aquaculture farm in the Lesotho Highlands – unique beautiful country of its own within South Africa. The farm grows their steelhead trout in the Katse dam (lake), far away from commercial agriculture or industrial operations. Each portion is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.
Ingredients: Steelhead, water added as protective glaze
Allergens: Fish
Pin bones have been removed.
Although great care has been taken to remove bones from this product, some bones may remain.
Uncooked. Perishable – Keep Frozen
Keep Frozen. Store in your freezer until you are ready to defrost and consume. Once thawed, keep refrigerated and consume within 3 days.
Thawing Instructions
You can defrost IVP Steelhead portions in the refrigerator overnight or in a container under running tap water for between 20 to 30 minutes until defrosted.
Serving Suggestions
Enjoy this delicious farm raised fish with your choice of roasted root vegetables, sweet and spicy green salad, sweet coleslaw, Cesar salad, or brown rice. You will know when it is cooked through, when the color lightens slightly, and the fish is flaky.
Steelhead Portions with Lemon Butter and Asparagus
Ingredients
- 2 – 4oz (60 – 120g) unsalted butter
- 1 tbsp (15ml) fresh chopped sage
- juice of ½ lemon
- olive oil
- 4 6oz (170g) steelhead portions, skin on
- 2 lemons, thinly sliced
- 2 cloves of garlic, peeled and thinly sliced
- Salt & pepper
Cooking Method
- Preheat oven to 425 degrees F.
- In a small saucepan, melt butter over very low heat, mixing in the sage and lemon juice. Set aside.
- Line a large baking pan with aluminum foil (enough to seal closed over the fish). Lightly grease the aluminum foil with olive oil, place half the thinly sliced lemons and garlic in a layer on the foil. Lay the steelhead portions, skin side down, on the lemons and garlic.
- Then place trimmed asparagus to one side of the portions, following the long direction of the foil. Baste generously with the lemon butter. Sprinkle with salt and pepper. Layer the rest of the thinly sliced lemons and garlic over the fillets. Seal the foil.
- Bake at 425 degrees for 15 minutes. Open the foil and continue to bake an additional 5-10 minutes, or until the thickest part of the portion flakes easily with a fork and the asparagus is cooked. Remove the fish and asparagus to a platter and serve.
Steelhead Portions - 8oz
Our Steelhead is farm raised from an aquaculture farm in the Lesotho Highlands – unique beautiful country of its own within South Africa. The farm grows their steelhead trout in the Katse dam (lake), far away from commercial agriculture or industrial operations. Each portion is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.
Ingredients: Steelhead, water added as protective glaze.
Allergens: Fish
Pin bones have been removed.
Although great care has been taken to remove bones from this product, some bones may remain.
Uncooked. Perishable – Keep Refrigerated
Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.
Honey Steelhead Trout
Ingredients
- 4 (4 ounce) steelhead portions
- ⅓ cup honey
- 2 tablespoons mesquite seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon seasoned salt (such as LAWRY’S®)
Cooking Method
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey, then sprinkle mesquite seasoning, black pepper, and seasoned salt over top. Use a fork to press honey and seasonings into trout.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Serve with your choice of vegetables or salad.
