| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Rainbow trout | |
| Salt | ||
| Freshly ground pepper | ||
| Oil | ||
| Lemon wedges |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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