Trout: Golden Trout
Source of Recipe
jennifer
List of Ingredients
1 tablespoon olive oil
2 8 ounce fresh golden trout
2 tablespoons all-purpose flour
salt & pepper to taste
8 ounces fresh mushrooms halved
2 cloves garlic minced
1 tablespoon butter
1 can tomatoes (7 1/2 ounce) cut up
oregano to taste
garlic to taste
1/2 cup dry white wine or chicken broth
12 fresh asparagus spears cooked until crisp-tender
lemon wedges optional
fresh herbs optionalRecipe
In a large skillet, heat oil over medium-high heat. Meanwhile, rinse trout, pat dry with paper towels. In a plastic bag, combine 1 tablespoon of the flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to bag and shake to coat.
Place fillets in skillet, skin sides down. Cook fish for 3 minutes, turn fish and cook for 3 minutes more or until fish flakes easily with a fork. Transfer to a warm platter, keep warm.
In plastic bag, place remaining flour, 1/8 teaspoon salt and dash pepper. Add mushrooms and shake to lightly coat. In the same skillet, cook mushrooms and garlic in hot butter for 3 minutes or until browned and tender.
Add tomatoes and wine or broth, cook and stir until bubbly, loosening browned bits in skillet. Reduce heat and boil gently, uncovered, for 5 to 6 minutes or until sauce is slightly thickened (you should have about 1-3/4 cups). Add cooked asparagus, heat through. Serve sauce over fish. If you like, garnish with lemon wedges and fresh herb sprigs.
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