| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
6-8 oz. trout fillets; or sa |
| 12 |
oz |
Tomato juice |
| 1 |
c |
Tomato sauce |
| 1/8 |
ts |
Garlic powder |
| 1/2 |
c |
Onion; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Water |
| 12 |
sl |
Bacon; crumbled |
INSTRUCTIONS
Rinse the fillets, pat dry with paper towels, and then rub with a cloth
dipped in vinegar. Dry again with the paper towels. Combine the tomato
juice, tomato sauce, garlic powder, onion, salt, white pepper and water.
Stack the fillets on an elevated rack in a greased baking pan. Between each
layer sprinkle bits of bacon. Put the remaining bacon on top and gently
pour the sauce over all. Bake at 400 about 20 minutes or until the fillets
flake easily.
To complete the meal try a caesar salad, a pasta main dish, fresh Italian
bread and a glass of wine.
Serves 6.
(Adapted from a recipe in "Getting the Most From Your Great Lakes Salmon",
Johnson, University of Wisconsin Sea Grant, 1982)
Recipes sent to me from Bill, wight@odc.net
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