5 rainbow trout, cleaned, skinned, deboned
1/8 cup lime juice
1/8 cup lemon juice
Cracked pepper, to taste
1 medium sweet onion, thinly sliced
11/4 tsp. garlic powder
10 fresh basil leaves
5 T. salad dressing
5 tsp. chopped celery
5 T. sweet pickle relish
Sliced grapes (optional)
Slivered almonds (optional)
Place trout on steam rack; cover with lime juice, lemon juice, pepper, onion and garlic powder. Steam, covered, 8 to 10 minutes or until fish flakes easily with fork. While fish is cooling, chop steamed onion and place in mixing bowl. Add cracked pepper and basil leaves to onions. Flake fish in bowl; add salad dressing, celery and relish. Mix lightly; chill at least 1 hour. Serve over lettuce and tomato slices. Add grapes and almonds, if desired.
Robert E. Anderson Jr.
Liberty, Missouri