The Northern California Fly Fishing Board

Yeah. I think if I was going to do something different without adding weight, I'd take along a little dried dill, maybe garlic salt and/ot lemon pepper. Then, I'd wrap in foil and put that in the pan. With steelhead at least, it comes out more poached (moist)that way. It's hard to beat fried brookie with salt (garlic?) and pepper though...
Different strokes......
I even cooked some goldens once in linguica grease. It was bulk but I wouldn't recommend it......