Submitted by: Katie H.
A note from Katie: I grew up on a trout farm and have eaten Mt. Lassen’s trout and steelhead my entire life. I still love it and so do my kids. I’ve had fancy versions and I’ve had it straight out of the pond and onto a skillet. When it comes to my favorite way to prepare it, I always come back to the same thing: grilled. I do not have a sophisticated pallet so the trick for me is to keep it simple.
2 Skin on Mt. Lassen Steelhead Fillets (tip: if you'd like your skin left on your fillet, let us know when you place your order!)
Kikkoman Soy Sauce
Place fillets in a gallon sized zip lock bag with enough soy sauce to cover the fillets.
Marinate for 20 minutes. You can marinate for longer, but I’ve found it to be unnecessary because the fish takes on the flavor very quickly. I have also used and like simple teriyaki marinades, but soy is my favorite.
Next, simply place the marinated fillets on the grill and cook until the meat is flaky and easily separates from the skin. Grill temp should be around 350.
Add a squeeze of fresh lemon after it is plated.
Serve with good wine, friends and family!