Directions

1. Position an oven rack about 6 inches from the broiler element and preheat your broiler to high. Line a baking sheet with aluminum foil and lightly grease with olive oil or non-stick spray.

2. In a small bowl, combine the softened butter, minced garlic, parsley, chives, lemon zest, lemon juice, salt, and pepper. Mash together with a fork until well combined. Set aside at room temperature.

3. Pat the steelhead trout fillets completely dry with a paper towel. (This helps achieve crispy skin.) Season both sides generously with salt and pepper. Brush the flesh side with the olive oil.

4. Place the fillets skin-side down on the prepared baking sheet. Broil for 6–8 minutes for medium (center slightly translucent) or 8–10 minutes for well-done. The fish should be opaque and flake easily with a fork. The internal temperature should reach 135°F–140°F.

5. Remove from the oven and immediately top each fillet with a generous dollop of the garlic herb butter. Let it melt over the hot fish for 1–2 minutes. Serve with lemon wedges and extra fresh herbs.