Steelhead Trout Fillet

[1 lb]

Farmed steelhead trout fillets, frozen.


Wild West Steelhead

Wild West Steelhead is a Candian aquaculture operation, nestled on the banks of Lake Diefenbaker in southwest Saskatchewan... the heart of the Canadian prairies.

The clear, cool...[READ MORE HERE]

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1 lb
1 lb.

Its Dinnertime: Try this saskmade Recipe!


2 Lake Diefenbaker Steelhead Trout Fillets
2 cups pot barley
2 cups grated Swiss Cheese
1 tablespoon butter
2 tsp dried thyme
1 tsp onion powder
½ tsp. ground black pepper
¼ cup Northern Lights Foods Wild Rice
250 ml jar Chatty’s Indian Spices Peach Chutney
2 tbsp. Northern Neutraceuticals Organic Sesame Oil
1 mango, cut in large pieces
1 tsp. garlic powder
½ tsp. salt
1 green pepper and ½ red onion, cut in thin strips


Cook the  wild rice in 1½ cups water until grains open slightly. Drain and set aside.

Cook trout using a lightly oiled Panini grill or cast iron pan until medium well done. When cool enough to handle, break into bite sized chunks. Grill or saute’ the peppers and onions using the same pan.

Bring barley to a boil in just enough water to cover. Reduce to a simmer for about 15 minutes until tender but not mushy. Drain water and add 1 cup of the cheese, thyme, onion powder, salt and pepper.

Puree’ the mango, peach chutney, sesame oil, garlic powder and salt. Spread barley mixture onto the bottom and up the sides of a buttered pizza pan. Bake at 40 until barley begins to brown. Top with the peach sauce, followed by the trout, veggies, wild rice and remaining cheese. Return to the oven until cheese is nicely melted and bubbly, about 15 minutes. Enjoy!