| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Garden2 |
2 |
Servings |
INGREDIENTS
| 4 |
|
Trout fillets -, 4 oz ea |
|
|
skin on |
| 2 |
T |
Olive oil |
| 3 |
|
Garlic cloves, mashed |
| 1/2 |
c |
White wine |
| 2 |
|
Red onion – 1/4" thick each |
|
|
Juice of 1 lemon |
|
|
Juice of 1 lime |
|
|
Juice of 1 orange |
| 3 |
T |
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.
A Message from our Provider:
“How about a private meeting with God? Pray!”