Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.

Vineyard Trout

Eat Wisconsin Fish / Vineyard Trout

Serves 4


4 trout fillets (6-8 ounces each)

Wine bouillon

1 cup water
1/4 teaspoon dill seed
1/4 teaspoon rosemary
1/2 cup dry white wine
1/2 teaspoon seasoned salt


Mix water and wine in a large pan. Add seasonings. Adjust the amount of water and wine to taste. Arrange trout fillets on a rack and steam for 10-11 minutes or until they flake easily with a fork. Remove fillets to a platter. Discard remaining liquid. Carefully remove any bones, leaving each fillet in a solid piece.


Wine Sauce



1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/8 teaspoon pepper
Dash of marjoram leaves
Dash of dried thyme leaves
2 tablespoons butter
2 tablespoons flour
1/2 cup half-and-half
1/2 cup shredded Monterey Jack cheese
1/2 cup white wine



In a small sauce pan, sauté celery and onion in the butter over medium heat until tender, about 5 minutes. Add the flour pepper, marjoram and thyme, stirring until smooth. Gradually blend in the half-and-half and continue over medium heat stirring constantly until the sauce thickens and begins to boil, about 5 minutes. Mix in the cheese until it is all melted and remove from heat. Merge the wine with the sauce slowly. Cover the steamed fillets generously with the sauce.