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Family Central: Steelhead Trout

Steelhead TroutAs you are well aware, FRESH offers top-of-the-line products which include seafood. Up to 15 different species of fish are delivered to FRESH from all over the world within two days of being caught. FRESH provides an unbelievable variety of different species of fish to choose from simply because seafood is a healthy option for those under specific caloric limits. It is recommended that you eat at least 3-5 ounces of fish on a weekly basis due to a heavy amount of protein, vitamins, minerals and omega-3.

Steelhead Trout, very similar to Rainbow Trout, is known to be one of the healthiest types of seafood to consume. It is loaded with vitamin D; a 3-ounce serving of cooked Steelhead Trout contains 100% of your daily recommendation! Vitamin D helps regulate immune system activity, and it assists in the growth and maintenance of your bones.

Along with vitamin D, Steelhead Trout contains ample amounts of vitamin B-12, selenium and omega-3. Vitamin B-12 is necessary in boosting your energy metabolism and lowering your risk for particular types of cancer. Selenium is essential in that it supports a healthy immune system. An inadequate amount of selenium may increase your chances of developing heart disease, infections, rheumatoid arthritis or cancer. Omega-3 fatty acids decrease your risk of heart disease and lower your blood pressure. Just think: a 3-ounce serving of cooked Steelhead Trout provides 58% of your daily recommendation of vitamin B-12, 34% of selenium and 0.6 grams of omega-3.

It is never too late to initiate health awareness. If you haven’t, I suggest including plenty of Steelhead Trout (or any type of fish for that matter) in your diet. To get you started, I have provided a recipe below for you to try out!

Trout in a Pouch with Fresh Herbs and Garlic

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

4 small whole trout (about 1 lb each), cleaned and scaled
4 pieces aluminum foil about 16 x 16 inches
3/4 cup plus 2 Tbsp olive oil, divided
salt and freshly ground black pepper
8 cloves garlic thinly sliced, divided
8 sprigs fresh rosemary, divided
8 sprigs fresh Italian parsley, divided
8 sprigs fresh mint, divided
8 sprigs fresh marjoram or oregano, divided
3/4 cup plus 2 Tbsp dry white wine, divided

Preheat the oven to 375° F.

Rinse fish well inside and out, and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, two cloves of the sliced garlic and two sprigs each of the rosemary, parsley, mint and marjoram. Fold all of the edges of the foil upward to create a bowl shape, then drizzle each fish with two tablespoons of the remaining olive oil and three tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)

Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.

Serve the fish immediately in shallow-rimmed dinner plates or large shallow bowls with the collected juices drizzled over the fish. Serve immediately.

(Recipe adapted from

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