Yield: 4 servings
|4||Lake trout steaks|
|1 tablespoon||Olive oil|
|1||Red, yellow and green bell peppers; slivered|
|1 medium||Onion *|
|2 cloves||Garlic; minced|
|1 tablespoon||Wine vinegar|
|⅓ cup||Dry white wine|
|½ teaspoon||Dried thyme; or tarragon|
|Salt and pepper|
|Fresh parsley; or dill, chopped|
* Slice peeled onion vertically from stem to root to obtain slices of what is called crescent fans in oriental cookery.
Heat the oil in a large skillet and saute the peppers, onion and garlic over medium high heat for 1-2 minute, stirring constantly. Add the vinegar; cook 1 min. more, still stirring. Remove and set aside.
Saute the trout steaks 1 min; turn and cook another min. Add the wine. Sprinkle the fish with thyme or tarragon, cayenne, salt and pepper; spoon the peppers and onions over the fish. Cover and simmer for 5-6 min. Sprinkle with parsley or dill and serve.
Submitted By JIM WELLER On 12-27-95