| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Fish, Untried | 4 | servings |
INGREDIENTS
| 2 | lb | Trout left whole; or |
| 1 | Whole fish per serving; see note | |
| 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 | tb | Olive oil |
| 1 | ts | Paprika |
| 2 | tb | Cognac; or dry white wine |
| 1 | Orange; juiced | |
| Fresh herbs; for garnish |
INSTRUCTIONS
Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned and scaled). 1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper. 2. 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. 3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original recipe did not use oil. It called for melted butter: 2 tablespoons per serving.) 4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout. Serve. ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312 cals, 9g fat, 27% cff. - pat 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 (Edited) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 02, 1999, converted by MM_Buster v2.0l.
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