| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Garden2 |
2 |
servings |
INGREDIENTS
| 4 |
|
Trout fillets – (4 oz ea); skin on |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves; mashed |
| 1/2 |
c |
White wine |
| 2 |
sl |
Red onion – 1/4" thick each |
|
|
Juice of 1 lemon |
|
|
Juice of 1 lime |
|
|
Juice of 1 orange |
| 3 |
tb |
Butter; chilled |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Heat oil in a large skillet over medium heat. Add garlic and saute for two
to three minutes. Add fish, skin-side down, to hot skillet. Cook for three
minutes. Add a little wine to deglaze and steam, then add onion rings and
cover for two minutes. Remove lid, squeeze citrus juices into pan and saute
until meat is cooked, about three minutes more. Transfer trout to serving
plates. Remove pan from heat and whisk in butter to thicken sauce. Season
with salt and pepper. Place fillet on plate and drizzle sauce over fish.
Spoon wild rice pilaf onto plate. Garnish with orange, lemon, or lime
slices or wedges. Serves 2.
Comments: Trout is excellent whether pan-fried, grilled, poached, baked, or
broiled. Rainbow trout is mildly sweet with a fine, moist texture. It is
also easy to bone and has virtually no scales. The wild variety is firmer,
darker in color, and better tasting.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 141
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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