| 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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