Recipe by: The Fannie Farmer Cookbook Preheat the broiler. Sprinkle the
cavity with salt and pepper. Rub the outside with oil. Place on an oiled
rack 5-inches below the broiler (at the second level) and broil for 5
minutes on each side. The skin will just be spottily charred and the flesh
moist and tender. Serve with lemon wedges.
Variations:
Broiled Trout with Rosemary:
Place a sprig of rosemary in the cavity of each trout before cooking.
Broiled Trout with Cream:
Use a shallow pan instead of the broiler rack. After broiling 2-3 minutes
on the second side, pour 3/4 cup heavy cream over trout and broil another 5
minutes, basting a couple of times. Omit lemon wedges and sprinkle with 1
tablespoon of chopped parsley and 1 tablespoon of fresh tarragon or 1
teaspoon dried, crumbled.
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