Steamed Trout With Lettuce & Peas
|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 juice||1 Tablespoon|
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.