Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chicken broth
   1      cup           broccoli florets
     1/4  cup           onion -- chopped
   1      centiliter    garlic -- minced
   2      tablespoons   lemon juice -- divided
                        salt and pepper
   4      teaspoons     butter -- melted
   6                    lake trout steaks -- 1" thick

Preparation:

Bring the broth to a boil in a medium saucepan over medium heat. Add the broccoli, onion and garlic. Cook until the broccoli is tender, about 8 minutes. Place the mixture in a blender with one tablespoon of lemon juice and the salt and pepper. Process at medium speed until smooth. Pour back into the saucepan and keep warm. If the sauce is too thin either add a little cornstarch in a water slurry and bring the sauce to a boil or simmer without starch until reduced in volume. Add the remaining lemon juice to the melted butter and use as a basting sauce for the steaks. Grill over high heat for 4-5 min per side, basting often. Serve with the broccoli sauce poured over the steaks.