Steelhead a`la Orange
(a.k.a.:
Mad Marc’s Steelhead & Oranges)
We have this once or twice each year for
special occasions. Guests go crazy over this!
INGREDENTS
1 Steelhead Filet (3 or 4 LB’s.)
6 good sized Oranges
2 cup of Orange Juice
¼ cup of Grand Marnier Liqueur
1 teaspoon of “fresh” Dill
1 teaspoon of “fresh” Orange Zest
1 tablespoon “fresh” copped Garlic
1 tablespoon “fresh” grated Ginger
1 teaspoon of black pepper & a dash of salt
2 tablespoons of Olive Oil
3 strips of Bacon
HERE’S
THE SECRET
FRESH INGREDIENTS… We are blessed in the NW with an
abundance of Steelhead. (Especially on the Olympic Peninsula.)
I release most of the Steelhead I catch, but I also practice a little “Filet
& Release” on one or two each year.
Cut the Oranges into ¾”
slices and line the bottom of a large 14”X18” baking pan or dish.
Remove
all bones from the filet (don’t forget the pin bones) and place it on top of the oranges.
Combine
the OJ and Liqueur then pour over the Filet (the “juice” should just
cover the orange slices).
Combine
the Dill, Garlic, Ginger, Orange Zest, Pepper & Salt with 2 tablespoons of
olive oil and “rub” it over the Filet. Spray the Filet with “Pam” to
keep every thing in place.
Place
the 3 slices of Bacon on the diagonal across the filet.
Pre-
heat oven to 475 degrees and put the pan in the oven for 15 Min.’s. Then
broil for another 2 or 3 Min.’s. (watch
closely so that you don’t burn the Bacon)