Some people with CHF are also at a higher risk of sudden death from serious problems with the. rhythm of the heart. Symptoms of heart attack include chest pain (crushing, squeezing pain or tightness in the chest), difficulty breathing, shortness of breath, sweating, nausea, vomiting, and loss of consciousness.
Whatever the color, I always cook trout with the skin on; it helps hold the meat together, as well as providing flavor (most of which is in the thin fat layer just under the skin). I also like to eat the skin -- the tiny scales are entirely edible -- but some prefer to leave it behind on the plate.
Take the fillets from under the broiler, and set your oven to 325 degrees Fahrenheit. When your oven is at the proper temperature, place the pan on a lower rack for an additional 10 minutes. The time will depend on how long the fillets take to be flaky at the thickest parts. Fix your steelhead trout on the barbecue. Combine 1/4 cup of softened butter or margarine, 2 tablespoons of lemon juice, 1/4 teaspoon of paprika and 1/8 teaspoon of cayenne pepper. Add the mixture to the fillets, put them onto a piece of aluminum foil and place them onto the grill.