Yield: 4 servings
|1 teaspoon||Szechwan peppercorns|
|½ teaspoon||White peppercorns|
|½ teaspoon||Black peppercorns|
|½ teaspoon||Allspice berries|
|4 \N||Lake trout steaks|
|1 tablespoon||Vegetable oil|
Coarsely crack the peppercorns with a mortar and prestle or with a wooden mallet in an aluminum pie plate. Brush both sides of the steaks with oil; sprinkle with salt and the crushed peppers.
Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in the pan and cook them over very high heat for 1-2 min. on each side. Cover the pan, remove from the heat, and let stand for 5 minutes before serving. The steaks will continue to cook from the residual heat.
Submitted By JIM WELLER On 12-27-95