Gibson Girl Griddle: Fish

Saturday, February 12, 2011

Herb Stuffed Trout

HERB STUFFED TROUT

Printed from COOKS.COM

1 sm. onion, finely chopped
5 tbsp. butter
1 clove garlic, minced (optional)
1 1/2 c. soft bread crumbs
1/4 c. minced parsley
2 tbsp. lemon juice
1 tsp. herbs (rosemary, sweet marjoram)
1 whole trout (10 to 12 oz. each)
Salt and pepper
1/4 tsp. paprika
Parsley sprigs for garnish
Lemon wedges

Saute onion in 4 tablespoons of butter in medium skillet over medium heat until soft, about 3 minutes. Add bread crumbs, minced parsley, 1 tablespoon of lemon juice, and the herbs; toss to mix well. Sprinkle trout inside and out with salt and pepper; brush with 1 tablespoon lemon juice. Spoon bread crumb mixture into body cavities, divided evenly.Place trout in single layer on greased shallow baking dish. Melt remaining 1 tablespoon butter; drizzle over trout. Cover dish loosely with aluminum foil. Bake in a preheated oven (400 degrees) for 8 minutes. Remove foil; continue baking just until trout are opaque in center, about 7 minutes longer. Remove trout to platter; sprinkle with paprika. Garnish with parsley sprigs; serve with lemon wedges.

Saturday, October 16, 2010

Lemon-Caper Salmon

Ingredients
4 salmon fillets
2 lemons
4 teaspoons capers (drained)
2 cloves garlic (crushed with press)
1/3 cup chicken or vegetable broth

Directions
Heat non-stick skillet over med-high heat until hot. Add salmon fillets. Sprinkle with sea salt and pepper. Cook salmon 10 min. or until fish flakes easily when tested with fork, turning once halfway through. Transfer salmon to platter and keep warm.

Meanwhile, from 1 lemon, grate 1/2 teaspoon peel and squeeze 1 Tablespoon juice. Slice remaining lemon for garnish; set aside.

Reduce heat to medium; add capers to skillet and cook 1 minute, stirring. Add garlic and cook 30 seconds longer. Add broth, lemon peel, and lemon juice, and heat through, stirring occasionally.

To serve, spoon sauce over salmon and garnish with lemon slices. Makes 4 main-dish servings.