My family is not particularly fond of fish. OK, they really do not like fish at all. As a result, we rarely have it for dinner. That is until I discovered steelhead trout. This fish, related to salmon and freshwater trout, has an exceptionally light, non-fishy flavor. It filets cleanly, so there are very few/no bones.
I sampled this fish at a local market demo and discovered a great, easy way to prepare it. The secret is
Colorado Spice Sweet Salmon Herb Rub. Rinse the chicken and generously rub the Herb Rub on the filets. Heat butter and garlic in a saucepan and add filets. Cook 5-7 minutes per side until golden brown.
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