Grilled Steelhead with Heirloom Tomatoes
Grilled Steelhead recipe with heirloom tomatoes is made with a cashew pesto, grilled to perfection for the ultimate summer meal.
Buy tomatoes local from the Farmer’s Market, or if you grow your own, this Grilled Steelhead recipe is amazing cashew pesto (homemade) and heirloom tomtatoes. Hot off the grill, it’s actually a gorgeous dish. It will surely become a family fave!
If you follow my seafood recipes, then you probably already know we love salmon, so it’s no surprise that we’re sharing a steelhead recipe today. You may have already tried our Sesame Teriyaki Salmon or Pistachio Lime Baked Salmon.
Grilled Steelhead
Fish cooked on the grill is so easy to prepare, and only takes minutes to cook. Serve alongside a fresh summer salad or green beans, and corn on the cob for the best summer dinner! Plus fish is super healthy!
Why we love this recipe
- It’s fresh and a savory dish for summer.
- Super easy to prepare and pop on the grill.
- It uses fresh heirloom tomatoes
- Crowd-pleaser every time!
Gather these ingredients
Local Farmer’s Markets are also on our mid-week agenda to visit here in Bend. I must say, we are missing our garden tomatoes back home, so now we love supporting the local farmers!
- Steelhead filet, we buy at Costco
- Heirloom tomatoes
- Finely ground cashews
- Olive oil
- Bunch fresh basil
- Salt and pepper
- Honey
- Garlic
- Lemon juice
How do you grill Steelhead?
- Wash and dry steelhead. Layer two sheets of foil together, large enough for the steelhead fillet, and fold up the sides. Place fillet on foil.
- To make the pesto, in a food processor combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
- Spread pesto evenly on fish. Lightly salt.
- Slice tomatoes and place on top.
- Grill or bake in oven. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it.)
How do you serve fish for dinner?
You can serve fish as a main dish, or you can also make it and serve it in salmon bowls, or use in salmon rolls or on any salad. We love any kind of fish in fish tacos!
Serve with a side salad and fresh green beans and toasted bread! Delish!
This time on the menu, Cashew Pesto Steelhead with Heirloom Tomatoes! The perfect end-of-summer recipe to get on the grill, and to enjoy with a giant salad.
Easy to prepare on foil, and cook on the grill!
Tips and substitutions:
- You can substitute the steelhead for salmon and use the same recipe.
- When cooking steelhead, the timing all depends on the thickness of the filet. Use the back of a spatula method to see if fish is done. Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it.
- Use any fresh herbs.
- Swap out the cashews for pistachio or macadamia nuts. Delish!
ENJOY!
Other recipes to try that you can substitute with steelhead:
Mustard Salmon Sheet Pan Dinner [Foodie Crush]
Salmon Spring Rolls [RE]
Oven Baked Salmon Recipe with Parmesan Baked Crust [Spicy Perspective]
Pan Seared Lemon Thyme Wild Salmon [RE].
Get the Recipe:
Grilled Steelhead with Heirloom Tomato
Ingredients
- 2-2.5 pound steelhead filet, we buy at Costco
- 2 medium heirloom tomatoes
- ½ cup finely ground cashews
- ¼ plus 1 Tbsp. olive oil
- 1 large bunch fresh basil
- 1 tsp. pepper
- 1 tsp. salt
- 2 tsp. honey
- 3 tsp. garlic
- 3 tsp. lemon juice
Instructions
- Wash and dry steelhead. Layer two sheets of foil together, large enough for the steelhead fillet, and fold up the sides. Place fillet on foil.
- To make the pesto, in a food processor, combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
- Spread pesto evenly on fish. Slice tomatoes and place on top.
- Barbecue or bake in oven. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it.)
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Yum. sounds really good! I’m so glad that by the time we came home, the smoky skies here (from the gorge fire) were gone. I wasn’t looking forward to leaving smoky skies only to come home to smoky skies. Glad we got a few clear days to enjoy the outdoors in SR…didn’t get to see or do some things we normally would but that’s okay.
It’s clear here now, come back :)