Steelhead Trout with Fennel Celery Salad

Sherri Williams


This recipe was inspired by my love for Mediterranean Cuisine. The vinaigrette with fresh lemon and the fennel and celery salad was the perfect topping for the delicious steelhead trout. I hope you enjoy this recipe as much as I loved creating, cooking and eating it, Happy Cooking. sw :)


★★★★★ 2 votes

15 Min
10 Min



  • 1 lb
    steelhead trout, 4 fillets, skinless
  • 1 Tbsp
    citrus blend seasoning
  • 1 tsp
    black pepper, course
  • 2 Tbsp
    olive oil, extra virgin

  • 1 large
    fennel bulb, sliced/shaved thinly
  • 3 medium
    celery stalks, sliced/shaved thinly
  • 1 large
    lemon juice, fresh
  • 1 large
    lemon, zest
  • 3/4 c
    olive oil, extra virgin
  • 3/4 tsp
    black pepper, course
  • 3/4 tsp
    kosher salt
  • 1/4 c
    black walnuts, toasted
  • 2 oz
    goat cheese

How to Make Steelhead Trout with Fennel Celery Salad


  1. Mix ingredients 2-4 and coat the steelhead trout. Place fish on a lightly greased broiler pan
  2. Pre-heat the broiler to high. Place fish in the oven on the middle rack. Broil on high for 8-10 or until fish is done. Fish should flake easily with a fork.
  3. Mix ingredients 1-7 for the fennel and celerly salad
  4. Place fish on a plate and top it with the fennel and celery salad followed by the walnuts and goat cheese.

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About Steelhead Trout with Fennel Celery Salad

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