| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Fish, Untried, Main course | 4 | servings |
INGREDIENTS
| 4 | Whole trout; about 8-oz each, cleaned | |
| Salt and black pepper | ||
| 2 | tb | Minced fresh parsley |
| 2 | tb | Minced fresh tarragon |
| 2 | tb | Minced fresh thyme |
| 4 | Thin onion slices; cut in half | |
| 4 | Thin orange slices; cut in half | |
| 1/2 | c | Butter; melted |
| 1 | ts | Paprika |
| 2 | tb | Cognac; or dry white wine |
| 1 | Orange; juiced | |
| Fresh herbs; for garnish |
INSTRUCTIONS
1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout. Place the trout side-by-side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange. Mix butter, paprika, cognac and orange juice. Spoon over trout. 2. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout. Serve. Serving ideas: twice baked potato with cheddar, colorful assortment of steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower and broccoli florets. Recipe by: Junior League of Pasadena, Inc, California Sizzles Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 22, 1999, converted by MM_Buster v2.0l.
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