This one takes its name from a streamer my father used to pull trout and rock bass from the popular Westmoreland County creek.
1 tablespoon extra-virgin olive oil
1 slice sweet onion
1/2 teaspoon rosemary leaves
1/4 orange or yellow bell pepper
6 lemon wedges
1/4 tablespoon lemon and pepper seasoning
1/4 teaspoon ground turmeric
1 trout
Heat the olive oil on medium low until splashed water droplets dance across the surface. Add the rosemary, onion crescents, four lemon wedges and pepper sliced into long, curved strings less than 1/8-inch wide.
When the onions begin to turn translucent, dust the inside of the trout with lemon-pepper seasoning and a dash of turmeric, splay the cavity and place directly on top of the sizzling mixture.
Cook for about 3 minutes. Flip the trout and the lemon-vegetable mix as one, and sizzle each side for about three minutes, sprinkling with turmeric.
Serve with the onion and brightly colored pepper slices angled across the fish, and the remaining cold lemon wedges on the side.
Loyalhanna Gold looks and tastes particularly appetizing when served with a French-cut green bean and mushroom mix.
-- John Hayes
Thursday, April 15, 1999
