Top Rated Steelhead Trout Recipes
This is a fantastic tasting entrée that has so much flavor and texture. It reminds me of so many wonderful fish dishes I’ve had in high-end restaurants that I never thought I could duplicate. Nick dubbed it, invite-friends-for-dinner. Any leftover herbed marinade makes for a great tasting stock for fish soup, stew, or chowder. Serve the trout over wild rice or couscous and accompany with a fresh unadorned vegetable.Recipe from Kerry Dunnington author of Tasting the Seasons and This Book Cooks
This is a simple trout recipe featuring haricot verts and almonds.Recipe Credit: James Briscione, Institute of Culinary Education
Baked Steelhead Trout Fillet
Baking a whole steelhead trout fillet is so simple but looks very impressive. Topped with shallots, garlic, lemon and fresh herbs – it’s so juicy and flavorful. You are guaranteed a delicious meal. Salmon can be used instead of steelhead trout, with excellent results.
If you’re on the lookout for an impressive holiday dish that can take center stage, I have good news for you, your search is over! A whole side fillet of fish is always so extraordinary and looks beautiful when you serve it. It couldn’t be any easier to make either. I’ve made this trout when entertaining guests, but it’s simple enough (and delicious enough) that I make it for weeknight dinners for just our small family.
The fish is perfectly juicy, flaky and full of flavor. Shallot and garlic are great flavor buddies in this dish, that are mild with just the right amount of aroma. I love the addition of lemon zest, which also perfumes the fish and the freshly squeezed lemon juice gives a bright note of acidity.
Looking for a seafood dish that won’t break your budget? Use this baked Steelhead Trout (Oncorhynchus mykiss) recipe by Jett’s Kitchen using only three simple ingredients.
If this is your first time seeing a Steelhead Trout fillet I bet you thought you were looking at a salmon fillet. I know I sure did when I first saw it.
Steelhead trout is a sea trout similar to freshwater rainbow trout but steelhead trout is anadromous meaning it can live in both saltwater and fresh waters. Actually, anadromous by definition meaning is steelhead trout migrate from salt waters to freshwater to spawn.
- Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.
This is the best glazed fish I've ever had. I had never cooked Trout before, so I came to the internet for help. Out of many I found, this seemed to hit the spot. BUT I did use the recipe and instructions that was in the comments - and it came out PERFECT the first time. 1) I used 4 cloves of garlic 2) Upped the honey to 3 TBSP 3) Upped the brown sugar to 3 TBSP 4) I used whole grain brown mustard instead of honey Dijon. The fish has enough sweetness at this point 4) I use coconut aminos for a healthier choice. Tastes just like soy sauce 5) Added 3 sliced green onions on the top. I cooked the fish according to the size as stated in the instructions and backed off the time 5 minutes. I opened the foil and broiled the fish to the brownness I like, continuously basting it to avoid the sauce from burning. This is now our FAVORITE fish to eat! My daughter has declared this as our new family recipe for salmon/trout. It is so delicious with the right amount of sticky goodness and spice. And I can't believe there is no salt or any other spice needed. PERFECT!!
This was outstanding. As recommended by others, I upped the garlic, used whole-grain mustard, and broiled for the last two minutes. My fish were a little over an inch thick and I cooked for 12 minutes. The fish were a perfect medium rare, which is the way we prefer it. Served with stir-fried vegetables and lo mein noodles.
I thought this was tasty, and it's easy. I made this for a dinner party. It didn't look very appealing (at all) coming out of the foil packet so I didn't feel good about setting it in the middle of the dinner party table but the flavor was good. Another reviewer suggested a combo of baking/broiling so I might try this next time. I'll also add the slivered green onions as suggested.
Very simple recipe with things you're likely to have on hand. Made it as written with 2 filets in individual foil pouches on a bake sheet. Perfect.
This was really tasty! I doubled the garlic. Iɽ repeat that and up the brown sugar too. I think it would be good to work out a combination of baking/broiling times to generate a browned glaze w/o overcooking the salmon. With 1 inch thick salmon, backing off the calculated baking time by 5 minutes and broiling til brown yielded fillets at 137 to 140 F, a bit on the high side for me. I also used a preheated a rimmed baking sheet for baking the fillets which likely affected baking time.
My boyfriend caught a beautiful Steelhead this week. I scoured for recipes and found this and just knew it was a flavor profile weɽ both love. It's both sweet and spicy. I used the stone ground mustard as well and doubled the garlic based upon other reviews. This is outstanding and we'll be making our salmon this way too.
Made this sauce for my son and me and it was delicious. I too increased the garlic and I use Amora French dijon mustard. I also put a little bit more brown sugar which may be why it was a little too sticky with the foil. The only problem I had was not with the sauce itself but with what happened the day after. I stored the remainder in a little plastic storage container and used it on the remaining trout to for dinner again. There was a little source stuck to the container so I decided to heat it for about 5 Seconds. Unfortunately I let it go for about 25 seconds and it was bubbling when I open the microwave. I remove the container from the microwave and it immediately created a hole in the bottom and spilled out onto my foot causing me to have second and third degree burns to my foot. The moral of this review is please remember the ingredients and don't be a nincompoop like me and reheat fats and sugars in a plastic container :-(. I've made this about 4 times since then tho :-).
This is my new "go to" recipe to enhance steelhead trout. Easy and just unusual enough that people remark about it. I double the garlic, use the stone ground dijon mustard and add slivered green onions on top ( as suggested by other reviewers) for a heartier sauce.
Interesting that so many of the recipes for Steel Head Trout begin "I bought this by mistake thinking it was salmon. " Which is exactly what happened to me. I made this about a month ago and am making it again tonight. The changes I made were: 1) increased garlic from 2 cloves to 4 cloves, 2) increased maple syrup to 3 Tbsp, 3) used whole grain mustard as suggested by previous reviewer, and 4) added about 3 finely sliced green onions. I used the formula suggested for timing of cooking, but subtracted 5 minutes at the end, turned on the broiler, and opened the foil packet so the top became just barely caramelized. Really delicious.
My hubby made this and it was a delicious surprise! He used whole grain mustard which was delicious, and visually appealing. A super easy and yummy new recipe for trout, and salmon.
Lemon Garlic Butter Steelhead
Busy people of the world! Have iiiiiiiiiiiiii got the most lickety-split-delicious dinner for YOU!
We’re working with some amaaaaaaazing (and sustainable! hey-oh!) Columbia River Steelhead Trout today. And we are drenching said Steelhead Trout in butter (and garlic! and lemon!) because everything is better covered in butter. (Yup. I’m pretty sure that’s science).
If you’re like “wait, hold up, did you just say TROUT?” the answer is yes – but stick with me, because while Columbia River Steelhead might not be a super-familiar fish, I promise it’s not scary to cook with at all! (YOU’VE GOT THIS).
Here’s what you need to know about Steelhead:
- It tastes (and looks!) a LOT like salmon – basically, if you like salmon, you’ll probably like steelhead trout.
- Steelhead packs plenty of omega-3s and other vitamins at a fraction of the cost of salmon – so if you’ve been shying away from wild salmon because of the price point, LOOK NO FURTHER! Steelhead is a great alternative. (Example: Steelhead was $12.39/lb at my store today Wild Sockeye Salmon was $21.49/lb).
- The steelhead we’re using today is a farm-raised Columbia River Steelhead from Pacific Seafood. The Columbia River is such a unique place (I grew up close by!) and it shines through in the flavor of this fish. Pacific Seafood raises its Columbia River Steelhead without hormones, pesticides, or herbicides – learn more about their facilities and sustainability practices in this video!
But wait. I thought farmed fish was bad?
If you’ve been following LAAS for awhile, you’ve likely heard me talk about the importance of choosing wild salmon when it comes to seafood (PS – Pacific Seafood also sells Wild Salmon! Get it get it).
And while I still absolutely recommend you choose wild salmon, here’s the hard thing about sustainable seafood: There’s no one-size-fits-all sustainability checklist.
Different seafood species have different needs, which means they impact their environment in different ways. And with a growing world population, there’s also a growing need for protein – a need that wild fish and land-based protein alone can’t support.
Aquaculture (aka Fish Farming) is emerging as an answer to the increasingly important question of how we’ll feed the world in years to come. (PS – For an in-depth look at sustainable aquaculture and its role in feeding the world, check out At The Table Podcast Episode 3!)
So. Is steelhead trout sustainable?
The short answer? YES – when you buy it from a sustainably-managed fishery (like our friends at Pacific Seafood!)
This particular steelhead is a certified “Best Choice” from Monterey Bay’s Seafood Watch program (WOOT). Pacific Seafood’s farm-raised steelhead also has a Best Aquaculture Practices (BAP) certification from the Global Aquaculture Alliance – basically the industry standard for sustainable aquaculture.
Fun Fact: Pacific Seafood was actually the first U.S. salmon/steelhead farm to be BAP certified!
SO. Shall we talk about this easy-peasy-lemon-squeezy (FOR REAL, THOUGH! There’s a lemon in there) Garlic Butter Steelhead recipe?
Let me hit you with the highlights:
- Ready in 30 minutes! I GOT YOU.
- Butter + Garlic + Lemon + Red Pepper Flakes = the BEST quick sauce. Add some grated parmesan, lemon zest, or rosemary if you’re feelin’ fancy.
- Perfect alongside roasted veggies, pasta, mashed potatoes, or rice. It also keeps well in the fridge – toss any leftovers on a quick salad or into your scrambled eggs the next day!
PS: If you’re in the mood for an all-the-feels video about EXACTLY how this steelhead is raised – from the hatchery to the farm to the processing plant – check out this video! It’s basically like a visit to the Pacific Seafood Steelhead Farm. Except you can be on your couch in your sweatpants.
Pan Fried Steelhead Trout
Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!
Whoa, that was a long title…
We’re talking steelhead trout today.
No, it’s not salmon. It’s really, really similar to salmon though. The look, the color, the taste. I actually found this tasty fish by accident a while back. I thought I bought salmon at the store only to find it was trout.
“What? Trout is small white fish,” I thought. Then I learned about their steelhead relatives, that are actually rainbow trouts, traveled into the ocean. That’s why they’re bigger than rainbow trouts, that remain in fresh water.
Compared to salmon, steelhead trouts are a bit less fatty and slightly cheaper. Now this beautiful fish is regular in our menu rotation.
Today’s recipe requires a little bit of technique, but once mastered, it’s one of the fastest dinners you’ll serve. Cooking the fish takes just about 10 minutes, plus couple more minutes to make the sauce. And if you start steaming some veggies, or rice before cooking fish, you’ll get a complete meal in less than 30 minutes!! Now, that’s a winner in my book. Here I’m serving the trout with saffron rice. I’ll be sharing the recipe on Tuesday, so stay tuned!
Alright onto the trout… I absolutely love pan-frying skin-on trout fillets for its salty, crispy skin against melt-in-your-mouth tender meat. No, don’t leave that skin on the plate, it’s the best part!!
There are a few things to keep in mind to achieve that delicious crispy skin and avoid slimy, greasy one (<- just gross!).
Tip #1: Dry the fillets thoroughly with paper towel. It’s the most important step!
Tip #2: Heat the oil on medium high heat before adding fish. The oil should be sizzling hot! Though I use non-stick skillet to fry my fish, you can use stainless steel skillet too. Just don’t force the fish when ready to flip it, because just like steak, the fish fillets will detach on their own when ready.
Tip #3: Once you add the fish to the pan, reduce the heat to medium low to cook the fish low and slow. This will ensure tender, juicy meat. No one wants dry, overcooked fish, trust me.
Now, let’s talk about that lemon butter sauce. Tangy lemon pairs so well with trout, but let me warn you, it’s not everyone’s cup of tea. The sauce is very lemon-y and strong. For my husband, for example, it was too acidic. That’s why I advise to serve the sauce on the side, so everyone can adjust the amount to their liking. I happen to love lemon so much so I just smother my fish with it.
This lemon butter sauce seemingly simple to make, but it’s a bit tricky if not careful. Before I mastered the technique, I ended up with greasy melted lemon butter (oops!), not something you want to pour over your beautiful fish. Luckily, I now know exactly how to make this luscious sauce every time!
To get the silky smooth, perfectly emulsified lemon butter sauce, first you need to reduce the lemon juice in half (concentrate the flavor!) and then add butter in small pieces and SLOWLY melted it into the sauce over low heat. I repeat, if you melt the butter too fast over too hot heat, you’ll get melted lemon butter instead. When done right, the sauce is kind of opaque and silky smooth.
If you get leftover sauce, don’t throw it out! You can re-use it in another dish. When you’re roasting chicken, for example, generously smear it all over before cooking. It won’t even have the strong lemon flavor anymore.
Next time, grab some trout fillet instead of salmon. You won’t be disappointed! Thank you for reading!
Quick and Easy Steelhead Trout Recipe
This Quick and Easy Steelhead Trout Recipe is elegant enough for entertaining guests, but it&rsquos also simple enough to make for a weeknight dinner.
Are you on the lookout for a dish that is quick and easy to make but also very impressive to dinner guests? I have something fabulous to tell you! Put down the grocery ads, your search is over! This Quick and Simple Steelhead Trout Recipe is stunning and takes hardly any prep work. Anytime you serve a whole side fillet of fish, it simply demands attention! As I mentioned earlier, this dish it&rsquos super simple to make.
This Quick and Simple Steelhead Trout Recipe is elegant enough for entertaining guests, but it&rsquos also simple enough to make it for weeknight dinners. In my house, this meal is also very kid-friendly. Steelhead Trout is flaky, moist, and juicy with a beautiful ruby red coloration. Today I used shallots, garlic, and dill since they are mild with a beautiful aroma. The freshly squeezed lemon juice just before serving lends a bright note of acidity to the fish and a beautiful aroma.
Steelhead Trout resembles salmon to me in both it&rsquos flavor and meaty texture so you can definitely substitute salmon for the trout in this dish. However, salmon fillets tend to be a bit thicker than steelhead trout, so you might need to adjust the cooking time a few minutes longer. You can prep the fish ahead of time, and keep it in the refrigerator until you&rsquore ready to put it in the oven. This is very convenient for Sunday dinners, Holidays or other special gatherings.
Garlic Butter Steelhead Trout in Foil
Steelhead trout is not something I grew up eating. It sounds exotic, but it&rsquos really actually similar to salmon. As I&rsquove become more aware of how important it is to research where you seafood is coming from, I&rsquove begun to diversify the type of seafood I eat, always going to locally sourced seafood, when I can find it. That led me to break out of my salmon rut and try out this tasty fish. I was NOT disappointed.
Steelhead trout is the commercial market name often used for rainbow trout. According to the Monterey Bay Aquarium Seafood Watch, steelhead trout farmed in the United States is one of the healthiest types of seafood that you can eat. It is rich in lean protein, vitamins, minerals and omega-3 fatty acids while containing a low level of contaminants like mercury, pesticides, dioxin and polychlorinated biphenyls, or PCBs. The American Heart Association recommends eating two 3.5-ounce servings of fish like steelhead trout each week.
With this delicious recipe, you&rsquoll want to be eating steelhead trout all the time! This recipe is also fantastic for salmon. We&rsquore taking melted butter and flavoring it with fresh garlic, lemon zest and parsley, then pouring it over the fish and baking it until it&rsquos flaky, tender, and full of flavor. How could that possible be bad?
To make clean up quick and easy, we&rsquoll cook the trout in a foil pouch. This serves 2 purposes. First, it keeps the fish moist. Also, it makes removing the skin super easy, because it sticks to the foil. Then you can just slice and serve the trout without having to peel the skin.
You can serve this with my delicious, easy mashed potatoes and some sauteed broccoli or asparagus for the perfect, healthy meal.
- For the Compound Butter
- 1 stick butter
- 1 teaspoon chopped rosemary
- 2 teaspoons lime juice
- Lime zest from 1 lime
- 1 teaspoon dried chili pepper flakes
- For the Steelhead Trout
- 2 6-8 ounce steelhead trout fillets
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- Salt and pepper to taste
First, make the compound butter. For the compound butter, soften the butter so it is malleable but not melted. Add it to a mixing bowl.
Add rosemary, lime juice, lime zest and chili flakes. Mash to combine. Set butter onto a large piece of plastic wrap and form it into a log. Roll into the plastic and refrigerate to harden.
For the Steelhead Trout. Heat a grill to medium-high heat.
Rub the fish fillets with olive oil, garlic powder and salt and pepper.
Grill skin sides down about ten minutes, so the skins get nice and charred. You may need a bit more time, depending on the thickness of your fillets.
Flip and grill another few minutes to ensure the trout is cooked through. You can check with a fork in a thicker section of the fish.
Remove from heat and set onto serving plates.
Top with slices of your compound butter and serve with extra lime slices and chopped parsley. The butter will melt over the hot grilled trout, making it moist and flavorful.
Boom! That&rsquos it, my friends!
Top it off with your own homemade Chili-Rosemary-Lime Butter and you&rsquore gold. You need to prepare the compound butter ahead, which is easy to do. Just some softening, mixing, rolling and cooling.
The butter melts down over the hot grilled fish, distributing all those chili flakes and rosemary herbs and lime juice. Tasty was the goal, and tasty was achieved. And then some. Keep it light by only using a bit of the butter. Or go crazy, like I did.
2 of 12
Panfried Trout with Almonds and Parsley
This mainly freshwater fish comes in many varieties, ranging in color from white to red. Much like salmon, it is categorized as an oily fish, which have many health benefits, including omega-3. Most trout sold in supermarkets is farmed. The fish can also be caught wild in lakes, rivers, and small streams. The following collection includes recipes for using both types as well as smoked trout, which can be purchased in delicatessens and specialty markets.
This simple dish of panfried trout is topped with a flavorful combination of almonds, parsley, and lemon zest and juice. Serve the fish with baby lettuce leaves and lemon wedges for a light supper. This recipe also appears in our "Power Foods" cookbook.
- ▢ 1 lb skin-on steelhead trout , cut into 4 fillets
- ▢ ¼ teaspoon salt and pepper
- ▢ 1 tablespoon olive oil
- ▢ 3 tablespoons fresh lemon juice
- ▢ 3-4 small sprigs of thyme
- ▢ 1/4 teaspoon salt
- ▢ 4 tablespoons unsalted butter , cold and cut into 1 tablespoon pieces
WHAT IS STEELHEAD TROUT?
Rainbow trout and steelhead trout are the same species of fish but they live completely different lives! Rainbow trout is a fish that spends its whole life in freshwater. Steelhead trout, on the other hand, spends time in both freshwater and seawater. These two lifestyles make a massive difference when it comes to the taste of these fish.
Steelhead trout are very similar to salmon. They’re similar by both having a not overly fishy taste as well as very similar color and texture. They’re so similar that you could be forgiven for mistaking them for each other on the shelf! I certainly have done that myself!
Just like salmon, steelhead trout is also high in Omega-3 fatty acids, has high amounts of protein per serving and is low in fat. Trout is generally more affordable than buying salmon so that is an advantage of this lean protein source.
Also, steelhead trout and salmon are so similar that they lend each other well to recipes meant for either fish. Both works well with lemon juice, melted butter or a delicious garlic lemon butter and fresh parsley.
This recipe for steelhead trout is so quick and easy, it’s perfect for a weeknight dinner! Pan-fry the trout, whip up a sauce and serve with some vegetables. Done and dusted! A delicious, melt-in-your-mouth dinner the whole family can enjoy.
These fillets only take 10 minutes to cook fully. And to make dinner easier, you can prepare a simple side dish before making the trout (rice is a great option!). If you time everything right, you can have dinner ready in less than half an hour!
HOW TO COOK STEELHEAD TROUT?
Today we’re cooking these beauties in a large skillet to get that addicting crispy skin.
Here’re some tips and tricks to help you get perfectly cooked steelhead trout fillets every time:
- Before cooking the fillets, pat the skin dry with paper towel. This removes any excess moisture from the skin before frying. Keeping the skin dry will make it that extra bit crispy! Season with a bit of salt and pepper and you are ready to fry.
- Oil should be super hot when adding the trout fillets skin side down. The heat should be turned down to medium heat. This keeps the skin crispy and while cooking the meat will stay juicy and moist.
- Once the fillets have been cooked, remove them from the skillet and cover them loosely with foil while preparing the sauce. Be careful not to cover them too tightly! Covering the cooked trout fillets too tightly will trap warm, moist air inside the foil. That crispy skin will go soggy fast!
Following this method ensures perfectly cooked steelhead trout with crispy skin in minutes. They’re full of flavor with delicious tender meat and crispy skin every time.
HOW CAN I SERVE MY STEELHEAD TROUT?
“What do I serve my trout fillets with?” I hear you ask? Well, there’re so many options for side dishes for this recipe!
Saffron rice, or plain white rice, oven roasted vegetables or a side salad are all great side dish options. Keep your side dishes simple and allow the amazing flavor of the steelhead trout to blow everyone away.
Need to make the weeknight dinner a bit more special? Then add this tangy, smooth lemon thyme butter sauce, which will transform this simple meal into an elegant dinner worth serving for a special occasion!
It’s rare that fish is served without a sauce or condiment of some kind and for good reason! A good sauce takes a fish from good to fantastic in one step.
Hi, I’m Shinee
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24 comments on &ldquoPan-Seared Steelhead Trout&rdquo
A divine recipe! I had only dried thyme so used at least a teaspoon, maybe more and because the butter was not smooth and creamy I strained the lemon butter sauce and it was perfect! I served it with very cold and thinly sliced cumbre, broccolini and basmati rice. My son is very picky about his fish — he could not stop talking about the pan-seared steelhead trout with lemon butter! Thank you so much.
Yay, so happy you and your family enjoyed the recipe. Thank you so much for you feedback, Paige.
Results were perfect! Crispy skin, moist fish. The lemon thyme butter sauce was divine! Served with suggested side dish of Saffron rice. Winner combination. Thank you for sharing
Hi, Judd! I’m so happy you tried and loved the recipe. Thank you SO much for your feedback!!
Love it! I didn’t have the recommmended herb, so I used some fresh cillantro and basil. I chopped and mixed them then placed them in lemon and butter sauce. I didn’t have lemons either so I used limes. I ate it with sauted mushrooms and diced carmelized red onions , some leftover beans and farro. Delicious! 5 star!
Awesome. Thank you so much for sharing your feedback, Evelyn.
I want to make this and i love trout i have some steelhead in freezer waiting. I normally overcook it long time in oven due to horror stories i heard bout trout and worms…..will only 10 min pan frying kill any possible worm eggs….
Hi, Angela. I’ve never heard of steelhead trout and worms. But per FDA, you want to cook fish until the internal temperature reaches 145°F. In my testing, the cooking time specified in the recipe was sufficient to cook the fish. But just to be sure, I’d recommend to check the internal temperature with a thermometer.
Delicious. Such a nice subtle sauce that enhances the taste of the trout. Will make this again. And make the sauce for the next salmon we cook. Crispy skin delish.
Yay, so happy you enjoyed it, Patti. Thank you so much for your feedback!
Great recipe for this fish. Skin perfectly crispy and sauce a perfect accompaniment. Directions insured the sauce was just right for the creamy texture.
Hi, Sharon. Thank you so much for your feedback! I’m so happy you tried and loved my recipe.
Used this recipe and it was so good, I used it again. No need to keep looking for other recipes!
Yay, so happy you loved the recipe, Wendy! Thank you for your review!
This was fabulous! I served it with mashed cauliflower rather than the rice. Lemon/ butter sauce was a nice complement. Can’t wait to make it again! Thanks!