Here is an easy and simply wonderful recipe that pairs amazingly with our Wine of the Month 2013 Labyrinth Pinocules.
1 pound skinless steelhead trout fillets
1/4 cup dry white wine
2 1/2 tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.