Trout steaks with peppercorns and allspice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Szechwan peppercorns |
| ½ | teaspoon | White peppercorns |
| ½ | teaspoon | Black peppercorns |
| ½ | teaspoon | Allspice berries |
| 4 | Lake trout steaks | |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Salt |
Directions
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.
Jim Weller
Submitted By JIM WELLER On 12-27-95