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Bronzed Trout Recipe

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This recipe for Bronzed Trout, by , is from The Pou/Perino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 med. trout fillets or any other fresh fish
2 tbsp. butter
1 tbsp. olive oil
1/4 c. finely chopped fresh dill or 1 tsp. dry dill
1/3 c. dry white wine
1 tbsp. finely chopped green onion
1/2 small fresh lemon
salt and pepper and garlic powder to taste
1/4 tsp. finely chopped parsley

Directions:
Directions:
Use a very large non stick skillet. Prep all ingredients in advance and have ready as this is a very fast moving dish. Melt 1 tbsp. butter and the olive oil in the skillet set on med high. Salt and pepper both sides of the fillets, add a small amount of garlic powder to each side and liberally sprinkle 3/4 of the dill on both sides and place the fillets in skillet. Cook about 3 minutes on one side and about 2 minutes on the other side depending on the thickness of the fish fillets. When flipping fillets it is better to use two long rubber spatulas being careful not to break the fillets. Remove from heat and set fillets on a warm platter and squeeze fresh lemon on each fillet. Turn up heat a little and add the white wine, the last tbsp. of butter, green onions, and the last bit of dill to the hot skillet. Careful here as the skillet will deglaze and the steam could burn. Use a rubber spatula to stir, scrape and mix sauce for about 30 seconds. Immediately pour sauce over fish fillets and serve. Garnish with finely chopped parsley.

Personal Notes:
Personal Notes:
You could lightly dust the fillets in flour before cooking.

 

 

 

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