Panfried lake trout and peppers

Yield: 4 servings

Measure Ingredient
4 \N Lake trout steaks
1 tablespoon Olive oil
1 \N 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
\N \N Salt and pepper
\N \N 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.

Jim Weller

Submitted By JIM WELLER On 12-27-95

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