1/4 cup minced onion
2 tablespoons butter or margarine
1/4 teaspoon dried savory, crumbled
1/4 teaspoon powdered thyme
1/8 teaspoon powdered marjoram
1 teaspoon chopped parsley
1 teaspoon finely grated lemon rind
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon monosodium glutamate
2 cups soft breadcrumbs, toasted
1 egg, slightly beaten
Saute onion lighlty in butter. Add herbs, lemon rind, salt, pepper, and monosodium glutamate. Lightly stir in breadcrumbs and egg.
Fill cavity of steelhead. This will stuff 1 large fish or two small ones.
Bake in a greased shallow pan at 400-degrees fifteen minutes per pound for small fish, 10 minutes per pound for one eight pounds or over.