Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Chinook Salmon
(Oncorhynchus Tshawytscha)

Chinook Slamon

Click on each item to learn more

Chum Salmon
(Oncorhynchus Keta)

Chum Slamon


Sockeye Salmon
(Oncorhynchus Nerka)

Sockeye Slamon

Coho Salmon
(Oncorhynchus Kistuch)

Coho Slamon


(Cynoscion Striatus)



Serves 6-8


  • 2 lbs Steelhead Filets
  • ½ pound of pre-seasoned good quality Salad Croutons
    somewhat crushed but not to crumbs (or make your own)
  • ¾ of a stick of unsalted butter
  • (6 tbsps) melted
  • 2 tbsp Tarragon Mustard (Edmond Fallet)
  • ½ c of chopped Curly or Flat Leaf Parsley (or a mix)
  • Juice of 1 orange (about 1/4-1/2c)
  • 1 tsp honey
  • Salt & white pepper to taste


  • 1tbsp Tarragon Mustard
  • 2tsp lemon or lime juice
  • 1 tsp honey



Preheat oven to 225°F.

Mix butter, crushed croutons, parsley, orange juice, 1 tsp of honey and 2tbsp of mustard together in a baking dish (or you can mix the butter/mustard/orange juice/honey and pour it over the croutons).

Lay the filets on top of mixture - skin side up. Pour glaze over the top of the Steelhead.

Bake for about 25-30 mins or until fish is opaque or thermometer registers 120°F. Remove skin from fillets (it should easily peel off in one piece if the fish is done).

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