Rainbow Trout With Spicy Plum Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Fish | 4 | Servings |
INGREDIENTS
| 4 | Rainbow trout steaks, about | |
| 6-oz each | ||
| 1 | t | Paprika |
| 1 | t | Olive oil |
| 4 | Fresh bay leaves | |
| 4 | Cloves garlic | |
| 1 | Dessert apple, cored and | |
| cubed | ||
| 1 | 1-inch fresh ginger | |
| finely shredded | ||
| 1 | Spanish onion, chopped | |
| 8 | oz | Victoria plums, halved and |
| stoned | ||
| 1 | t | Five spice powder |
| 1/4 | pt | Apple juice |
| 1 | t | Dark soy sauce |
INSTRUCTIONS
From: Jane Sales <Jane.Sales@isltd.insignia.com> Date: Mon, 28 Mar 94 09:24:25 GMT Source: Tesco Free Handout Line a baking dish with some lightly oiled foil. Rub both sides of the fish with paprika, then set each piece on some frash bay on the foil. In a large frying pan, saute the garlic, apple, ginger and onion in the oil for 5 minutes. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 minutes, uncovered. Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table. Serve with parsleyed brown rice and cucumber salad. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 56.5mg
Potassium: 79.3mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 4.7g
Protein: <1g