Recipe Finder:
Check out our most popular categories:
Golden Trout
Cook: 6 mins
Ingredients
- 1 tablespoon olive oil
- 2 8 ounces fresh golden trout or other trout fillets or whitefish fillets
- 2 tablespoons all-purpose flour
- Salt
- Pepper
- 8 ounces fresh morel or other mushrooms (such as crimini, shiitake and/or button), halved
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 7 1/2 ounce can tomatoes, cut up, or 1/2 of a 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic
- 1/2 cup dry white wine or chicken broth
- 12 fresh asparagus spears (about 8 ounces), cooked until crisp-tender*
- Lemon wedges (optional)
- Fresh herbs (optional)
Directions
1. 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.
2. 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.
3. 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.
4. 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. Makes 2 to 4 servings.
-
Note:
*
For asparagus, cook in a small amount of boiling water for 4 to 6 minutes or until crisp-tender.
