Steamed Rainbow Trout with Quinoa and a Salad
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6cGAnVumiVAUwpexd6Ljt5WsRRiDwCLuHMt5B32QU6xaDyEH-SQpuq1m1ac8Or8-G2AcP7-r4cUO-5YzoQ1UEYjIl1MjsdP47aQGjKujGPBENLhjmFfLBfoXxd7y0xyXVB-BZoxQgPDHjmeJ98Uuye_z-V1khTCdG1clPmy_mpPeGbnOKNlWk-Kk3g/w640-h480/20230129_180917-800x600%20-%20Copy.jpg)
On Friday I picked up 2 T-Bone steaks and a full rainbow trout. I was not in the mood to go after another lemon dill thing. After reading about 10 other recipes a few days ago, this is what I came up with: On Friday I made a spiced butter for my steak. 3 tbsp of unsalted butter on room temperature 1/2 tsp of dried oregano 1/2 tsp of dried basil 4 medium cloves of fresh garlic smashed 1/4 tsp salt 1/2 tsp of ground black pepper 1/3 tsp sweet ground pepper Mix all of this in a small bowl. This is good for a few days in the fridge. Trout filling: 12 campari tomatoes (halfed) some fresh basil (frozen works as well), sliced 1/4 small white or yellow onion very finely chopped 1 tbsp of a good olive oil salt and pepper to taste Mix all of this in a bowl and set aside. The trout: Preheat the oven for 450F. Take a large heavy duty aluminum foil (large enough so it can be folded in on the sides and the top to make a pouch) and place it on a baking sheet. Wash and pad dry the trout. Staff the