Salmon/Steelhead or Lahontan Cutthroat Trout Filet
(courtesy of Ben Rupert, firefighter, Reno Fire Department in Reno. Yield varies depending on filet size; one serving equals about ¾ pound)
1 fish filet
2 lemons
1 red onion, diced
Capers (pearl)
Cooked and shelled pine nuts
Fresh dill
Bunch of wild onions or green onions
Lemon pepper
Olive oil
Place fish filet skin-side down on cedar plank, or cooking sheet if you plan to cook fish in oven. Brush olive oil over entire fish. Over entire fish, brush olive oil, then sprinkle a light coating of lemon pepper, as well as diced onions, pine nuts, and capers (amount depends on personal preference). Squeeze 1 lemon over filet. Slice another lemon and place slices over top of filet. Lastly, garnish with diced wild onions or green onions.
This recipe works best when the filet can be covered, such as on a grill, smoker, or oven. For smoky flavor, add wood chips. If using oven, cook filet at 400 degrees F until fish is flaky but still moist. Use a fork to break a small opening in fish to determine doneness. Take care not to overcook.
