- Joined
- Jun 2, 2003
- Messages
- 23,587
Fresh steelhead trout: super-simple, just salt, pepper and a little lemon juice on the fish. A little shredded Compte cheese and tomato on the top. Broiled quickly to keep the fish moist. The skin is on the other side and crunchy. Oven-roasted herb potatoes with chopped onion and steamed zucchini and broccoli on the side.