- 1. BROILED TROUT CHEESY
- Place fillets in a ... butter over fillets and broil about 4 inches from ... Makes 4 to 6 servings.
Ingredients: 7 (fillets .. pieces .. salt ...)
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- 2. BROILED RAINBOW TROUT WITH HERB MAYONNAISE
- Combine mayonnaise, garlic, lemon ... flesh side of each trout fillet with 1/4 of mayonnaise mixture. Broil 4 inches from heat ... fork and topping is bubbly.
Ingredients: 6 (juice .. mayonnaise ...)
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- 3. CITRUS AND HERB-BROILED TROUT
- Yields 4 servings. Preparation ... minutes. Preheat broiler. Brush trout liberally inside and out ... atop fruits and herbs. Broil about 4 inches from ... to 5 minutes of broiling.
Ingredients: 7 (oil .. parsley .. tarragon ...)
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- 4. GRILLED/BROILED IDAHO TROUT
- To broil place filets in lightly ... Squeeze lemon juice over trout again before serving.
Ingredients: 6 (lemon .. onion ...)
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- 5. SPICY BROILED TROUT
- Place trout fillets in greased baking ... sauce over fillets and broil for 6 to 7 ... Yield: 2 to 4 servings.
Ingredients: 10 (fillet .. flakes .. rosemary .. salt ...)
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- 6. BONING A TROUT OR SALMON FOR BROILING OR BAKING
- Remove heat, dorsal, pectoral ... are also ribs in trout and salmon that radiate ... them with soap and salt.
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- 7. BROILED TROUT
- Place fillets in bottom of baking dish. Pour olive oil around fillets until it comes up the sides but not over the top of fillets. Put 1 spoonful ...
Ingredients: 5 (cheese .. crumbs .. fillets .. oil .. sauce)
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- 8. BALSAMIC VINEGAR BROILED SALMON FILLETS
- Heat broiler. Place salmon ... freshly ground black pepper. Broil about 6 inches from ... lime wedges. Makes 4 servings.
Ingredients: 6 (oil .. salt .. vinegar ...)
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- 9. BROILED WHOLE FISH WITH VENETIAN SAUCE
- Wash fish. Make 2 ... minutes on both sides. Broil fish 4 inches from heat. Place fish on warm dish. Pour sauce over and serve.
Ingredients: 10 (garlic .. mint .. onions .. temperature ...)
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- 10. HEAVENLY BROILED FISH
- Thaw fish if frozen. ... minutes. Combine remaining ingredients. Broil 4 inches from source ... a fork. makes 6 servings.
Ingredients: 8 (cheese .. juice .. salt .. sauce .. tops ...)
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