This was one of my most straight-ahead fish dishes ever. I seasoned pieces of steelhead trout with salt and pepper, pan-fried them, and served them with a little lime juice and a few fried Thai basil leaves, with Brussels sprouts as a side dish.
The basil is from our garden. I was jumping-up-and-down excited to find a plant up in Vermont last month, which Margy then potted when we got home. It's growing nicely, and it's great to have easy access to such an exotic flavor. It tastes almost as if a bit of licorice got mixed in with regular basil. And adding to the fun, some of the leaves are strikingly lined with purple.
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