Oven-Baked Lemon Dill Steelhead




I went grocery shopping at Food-Front Co-Op yesterday and found some wild-caught steelhead on sale for $9.99/lb (normally $14.99/lb).  I decided to buy it as a nice treat for my breakfasts this week (yes, I eat fish for breakfast- the concept of “breakfast” is nonexistent in my diet).  

With my continued fatigue and recent realization of a green bean allergy, I decided I needed to take a closer look at the nutritional content of what I have been eating.  I discovered that I am getting about 1500-1800 calories per day.  15% of that is from carbohydrates, 25% from fat, and the remaining 60% from protein.  That protein level is just way too high for my comfort (and wallet).  I cannot add more carbohydrates to my diet because it feeds my SIBO, so I decided that it was necessary to start adding more fat (in the form of ghee & olive oil).  I am also considering adding back coconut oil and seeing if I have a reaction (I removed it per Dr. Keller’s recommendation that people with type O blood do not tolerate coconut well).  The generous amount of ghee in this recipe meets my goal of adding more fat to my diet.  I also found it to be incredibly delicious 🙂 Let me know if you try it out!



  • 2 lbs wild-caught steelhead (cut into 1/2 lb portions)
  • 1 tablespoon olive oil
  • 2 tablespoons cultured ghee, melted (you can substitute grass-fed butter if you tolerate dairy)
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons dried dill


  1. Preheat oven to 350 degrees.
  2. Add olive oil to glass baking dish to grease it.  Place steelhead fillets in oiled dish.
  3. Make sauce: melt 2 tablespoons ghee.  Stir in lemon juice, grated ginger, and dried ghee.
  4. Spoon lemon-herb-ghee sauce over steelhead.  
  5. Bake 20-25 minutes or until it easily flakes with a fork, but is no longer bright pink in color.

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