| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
American |
American, Entrée |
4 |
Servings |
INGREDIENTS
|
|
Lemon Sauce for Grilled Trout; (see recipe) |
| 1 |
sm |
Meyer lemon or lemon |
| 4 |
|
Whole trout; cleaned |
|
|
Olive oil; for brushing fish |
|
|
Salt |
|
|
Fresh ground black pepper |
|
|
Fresh parsley stems; (optional) |
|
5 |
minutes per side. |
INSTRUCTIONS
PREPARATION: Make the Lemon Sauce recipe in this cookbook. Can be prepared
two hours ahead.
Cut the remaining lemon from the Lemon Sauce recipe into very thin slices.
COOKING AND SERVING: Heat the grill or broiler. Brush the trout inside and
out with olive oil and season generously with salt and pepper. Arrange
lemon slices in an overlapping row in the cavity of each fish and lay
parsley stems on top of lemon. Grill or broil trout until just done, about
Put fish on warm plates and top with Lemon Sauce.
NOTES : Simple uncooked lemon vinaigrette meets simple grilled trout. A
simple, uncooked Lemon Sauce, really a vinaigrette, is the perfect
complement to delicate-fleshed trout. You can substitute arugula or chervil
for some of the parsley in the sauce.
Recipe by: Cook's Magazine November 1987
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4,
1998
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