Perfectly Paired with our Pinocules Steelhead Trout Bake with Dijon Mustard
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.