Trout with Mediterranean
Vegetable Medley
Clear Springs
4 Clear Springs*
dressed trout
Salt and pepper
Flour for dusting
2 tablespoons olive oil
VEGETABLE MEDLEY
2 tablespoons olive oil
2 cups sliced fresh
mushrooms
1 cup halved and thinly
sliced red onion
2 garlic cloves, finely
chopped
4 teaspoons white wine
2 tablespoons lemon juice
1/2 cup mini plum
tomatoes, halved
1 14-ounce can quartered
artichoke hearts, rinsed
and drained
Salt and pepper
2 tablespoons minced
fresh parsley, for
garnish
Season trout with salt and pepper to taste. Dredge
in flour.
Heat 2 tablespoons olive oil in a sauté pan over medium
heat. Add trout and cook for 7 minutes per side, or
until it reaches an internal temperature of 140°F.
To prepare the vegetable medley, heat olive oil in
another sauté pan over medium heat. Add mushrooms
and cook until browned, then stir in onions and garlic;
continue sautéing until onions are translucent, about
3 minutes.
Stir in wine and lemon juice. Add tomatoes, artichoke
hearts, and salt and pepper to taste; cook until liquid
is reduced by half.
Place trout and vegetable medley on plates. Garnish
with parsley. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Zesty Marinated Baked
Rainbow Trout
Idaho Trout
4 Idaho Trout* whole
dressed rainbow trout
Zesty Italian salad dressing
Salt and pepper
Lemon pepper
Garlic salt (optional)
1 medium yellow or
white onion, chopped
(optional)
2 tablespoons butter or
margarine, melted
Marinate trout in Italian dressing in the refrigerator
overnight.
Preheat oven to 350°F.
Place trout in a well-greased shallow baking dish;
discard marinade. Season trout cavities with salt,
pepper and garlic salt to taste. Fill the cavities partially
with onions.
Drizzle melted butter over the fish.
Cover the dish with aluminum foil and bake, removing
the foil after 20 minutes. Bake until the fish flakes
easily with a fork, 5-6 minutes for each 1/2 inch of
thickness. Makes 4 servings.
Brands may vary by region; substitute a similar product.
