Tonight I cooked some lemon pepper steelhead trout. Steelhead trout has a flavor that is a bit milder than salmon but similar. I rub my fillets in olive oil and sprinkle lightly with sea salt and liberally with lemon pepper. I bake them at 400 degrees for 15 minutes.
For couscous I chopped one onion, crushed six cloves of garlic, and melted 1/2 stick of butter to saute. After the onion and garlic softened a bit, I added one pound of mushrooms and a 1/4 teaspoon of Slap Ya Mama season. http://www.slapyamama.com Cook until mushrooms are softened a bit.
Once the mushrooms are softened, add 10 ounces of fresh bagged spinach, and 1/2 teaspoon of salt. Cook to slightly wilted, and set sautéed vegetables aside.
For couscous use two boxes of NearEast original flavor couscous. http://www.neareast.com Follow package instructions for cooking.
Once couscous is ready, blend with sautéed vegetables and enjoy!
For the couscous, cut recipe in half for two people or less, or you will be eating leftovers for days.
Lemon Pepper Steelhead Trout with Spinach, Mushroom, CousCous
Albert Moyer, Jr. 