Panfried lake trout and peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | pinch | Cayenne |
| Salt and pepper | ||
| Fresh parsley; or dill, chopped | ||
Directions
* 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.
Jim Weller
Submitted By JIM WELLER On 12-27-95