| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mike02 | 4 | servings | |
INGREDIENTS
| 4 | Rainbow trout – (abt 12 oz ea); whole, and | |
| Butterflied; skin on, bones removed | ||
| (ask your fish dealer to do this for you) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Olive oil |
| 2 | tb | Butter |
| 1/2 | pt | Cherry tomatoes; washed, cut |
| Through the center in two | ||
| 2 | tb | Chopped fresh tarragon |
INSTRUCTIONS
Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin-side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns. This recipe yields 4 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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