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Steamed Trout With Lettuce & Peas

fast.cook's picture
Ingredients
  Chopped fresh mint 3 Tablespoon
  Finely shredded lemon peel 1 Tablespoon
  Garlic 1 Clove (5 gm), minced or pressed
  Frozen tiny peas 1 Cup (16 tbs), thawed
  Shredded romaine lettuce 3 Cup (48 tbs)
  Trout 2 Pound (4 fish, about 1/2 lb. each)
  Lemon wedges 12
  Lemon juice 1 Tablespoon
Directions

Mix mint, lemon peel, garlic, peas, and lettuce; season to taste with salt and pepper.
Pat mixture gently into a neat mound on an 8- to 10-inch rimmed plate at least 1/2 inch smaller in diameter than your steamer.
Rinse trout and pat dry.
Then neatly arrange fish over lettuce, cavity sides down and heads pointing in same direction; lean fish against each other.
Lay lemon wedges on top.
Place a steamer rack over about 1 inch boiling water in a steamer or large pan.
Carefully place plate on rack.
Cover and steam until fish is just opaque but still moist in thickest part; cut to test about 15 minutes.
If necessary, add boiling water to keep at least 1/2 inch of water in steamer.
Using thick pot holders, lift plate from steamer.
Transfer trout to warm individual plates and spoon lettuce mixture alongside.
Sprinkle trout with lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Pea
Interest: 
Quick

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