Lemon Butter & Garlic Steelhead

INGREDIENTS:
1 LB Steelhead Filet, Skin removed

2 TBSP Butter

Juice of 1/2 Lemon

2 Cloves Garlic, minced

1 TSP Parsley, minced

Salt & Pepper to taste

INSTRUCTIONS:
1. Preheat oven to 375 F

2. Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center.  Fold up all four sides of the foil.  Season the trout with salt, pepper and lemon juice.

3. Melt butter in microwave-safe bowl, stir in fresh minced garlic and drizzle over the trout.  Top with fresh minced parsley.

4. Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.  Place directly on oven rack and bake until cooked through, about 15-20 minutes. 

*You'll know it's done with you can flake the fish with a fork and the meat will be opaque.

The 'Lure' of the Umpqua

The Umpqua Valley has a special place in Scott's heart.  He grew up fly fishing the North Umpqua River with his father and knew early on that someday he would move to the area to make wine and raise a family.  

Did you know? One of the things that makes the North Umpqua River so unique, is that it is home to both summer and winter Steelhead runs.  This is special because there are very few Summer Steelhead runs left.  Pretty cool, huh? 

The North Umpqua River possesses 31 miles of the most scenic flyfishing-only water in the Northwest.  Right now, winter run steelhead are in the river, coming into the North Fork of the Umpqua River beginning in January, peaking in February and tapering off through the first part of March.  We are huge advocates for catch and release for all wild steelhead, but do enjoy a hatchery fish every now and then.

NOTE: You can tell if a fish has come from a hatchery because the adipose fin is clipped, making it legal to keep.

Many people may not know how to properly pair wine with Steelhead, so in honor of this wonderful winter bounty that we're so lucky to have, we're sharing our favorite recipes and wine pairings to get the most flavor and enjoyment out of your Winter Steelies.  Enjoy!

Steelhead falls into the Meaty Fish categoriy, types of fish that are firm with a meaty and steak-like texture.  For meaty fish,  the best wine pairings are rich white wines with lots of flavor and even a few red and rosé wines.  This this particular recipe, we recommend our 2015 Susan's Vineyard Pinot Noir.  This wine's silky texture with sweet fruit is balanced enough not to overpower the sometimes delicate flavor in Steelhead and quenching enough to pair well with smoked fish recipes.