| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Green onions, chopped OR |
| 1/4 |
c |
Freeze-dried chives |
| 1 |
tb |
Chopped parsley OR |
|
|
Dried parsley flakes |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Pepper |
| 6 |
|
Whole cleaned trout |
|
|
(each about 8 oz.) |
|
|
Seasoned salt |
| 6 |
|
Strips bacon |
| 1/2 |
c |
Baking mix (biscuit mix) |
| 2 |
tb |
Yellow cornmeal |
|
|
Lemon wedges (optional) |
INSTRUCTIONS
Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout
cavities with salt, then spread each with onion mixture.
In a wide frying pan over medium heat, cook bacon until crisp. Remove
bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and
reserve remaining drippings.
Combine baking mix and cornmeal on a piece of wax paper. Coat trout on
both sides with mixture. Arrange half the trout in pan. Cook, turning once,
until fish is lightly browned and flakes readily when prodded in thickest
portion with a fork. For a 1-inch thick fish (measured in thickest
portion), allow 10 minutes total - 5 minutes on each side. (Allow same
ratio of thickness to time - 1 inch: 10 minutes - for fish of all
thicknesses.)
Cook remaining fish in reserved drippings. Slip a bacon strip into cavity
of each fish. Garnish with lemon wedges, if desired. Serves 6.
The Sunset Seafood Cookbook, by the Editors of Sunset Books and Sunset
Magazine, Lane Publishing Co., Menlo Park, CA, 1981.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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