Steelhead or Lake Trout Fillets
Beer
House-Autry Seafood Breader Mix
Olive oil spray

Jalapeno and Lime Tartar Sauce
1 cup mayonnaise
1/4 cup minced Spanish onion
1/4 cup dill pickle relish
1 pickled Jalapeno, seeded and minced
juice from one half lime
salt
pepper

Preheat the oven to 425 degrees. Cut the skinless, boneless fillets into chunks about 1 1/2 inches square. Marinate the steelhead chunks for 10 minutes in beer. Spray a baking sheet with olive oil. Shake excess beer from fish and dredge in breading mix. Place on the baking sheet, leaving plenty of room between each piece. Spray the coated steelhead chunks with a light coating of olive oil and roast in oven for approximately 20 to 25 minutes.

To make a jalapeno and lime tartar sauce: combine all ingredients and refrigerate until use.