INGREDIENTS

INSTRUCTIONS

To prepare the Sweet 'N' Sour sauce, combine sugar, vinegar, and soy sauce;
bring to a boil.  Add tomato, onion, pepper and pineapple. Combine the
cornstarch and water and then add to the vegetable mixture. Cook until
thickened, stirring constantly.  Add one tb of salad oil. Makes about 4
cups
Place the fillets on a raised rack in a well-greased baking dish. Spread
butter over the trout and cover the pan.  Bake at 350 for 20 minutes.
Carefully remove fillets.  Remove the rack from the pan and discard the
drippings.  Return the fillets to the pan without the rack. Pour 2 cups of
sauce over the fish and return to the oven, uncovered, for an additional 30
minutes.
Serve fillets on a platter of salad greens, covered with the remaining
sauce, steaming white rice, broccoli in lemon juice, and fresh Italian
bread.
Serves 4.
(Adapted from a recipe in "Kitchi Gami Cookery", University of Minnesota
Sea Grant, 1979)
Recipes sent to me from Bill, wight@odc.net

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