FIXING FISH
(Page 6 of 6)
Melt remaining butter and add lemon juice. Brush fillets
with lemon butter and broil or bake until done. Place
fillets on serving plate, add salt to taste and spoon sauce
over them. Serves 2.
RELATED CONTENT
Rocky Mountain Trout
Enjoy this treat by a stream or re-create the river-outing
atmosphere in your home.
1/2 pound bacon slices
2 white onions, thinly sliced, separated into rings
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
4 8-ounce trout, cleaned and scaled
In a large skillet, fry bacon until crisp. Remove from
skillet; drain on paper towels. Crumble into large pieces.
Reserve 2 tablespoons bacon drippings in skillet. Reserve
remaining drippings. Add onion rings to drippings in
skillet; saute until soft and transparent. Remove from
skillet; set aside. Add 2 to 3 tablespoons reserved
drippings to skillet; heat. In a shallow dish, combine
cornmeal, flour, salt and pepper. Rinse trout; shake dry.
Dip rinsed trout in cornmeal mixture, thoroughly coating
both sides. Panfry coated trout in hot bacon drippings 6 to
8 minutes, turning once, until coating is crisp and fish
tests done. Spoon sauteed onions and crumbled bacon around
fish. Serve immediately from skillet.
Once you become a fearless fish cook, you'll find that
seafood preparation is the easiest and fastest cooking you
can do. And you won't be unnerved when your boss comes to
work with yellowfin tuna. Just broil it, basting with a
mixture of lemon juice, Tabasco and melted butter. It's a
good recipe. I got it from our editor in chief.
Carol Taylor isMOTHER'sfood
editor.
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