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| BROILED WHOLE FISH WITH VENETIAN SAUCE | |
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4 sm. trout or sand dabs (1 1/2-2 lb. fish) 4 tbsp. butter, room temperature 2 tbsp. fresh chopped parsley & mint Sm. clove garlic Salt & pepper VENETIAN SAUCE: 2 tbsp. butter 2 lg. red skinned onions 1 c. white wine 1 c fish stock Salt & pepper Wash fish. Make 2 incisions on both sides of fish. Blend together butter, herbs and seasoning. Press into incisions. Prepare sauce. Cook onions slowly in butter until soft. Add wine and simmer for 10 minutes. Add fish stock and seasoning and continue to simmer. Brush broiling pan with oil and preheat. Add fish and cook 8-10 minutes on both sides. Broil fish 4 inches from heat. Place fish on warm dish. Pour sauce over and serve. | |
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recipe reviews #147499
Lis lucas (United States) says:
This turned out fantastic! But I didn't have any mint so I used Penzeys Green Goddess. The trout came from a local lake that it is Native to called Eagle Lake here in California. I will share this recipe.
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