Yield: 4 Servings
|4||8-oz. lake trout fillets ---sweet 'n' sour sauce---|
|½ cup||Brown sugar|
|2 tablespoons||Soy sauce|
|1 tablespoon||Salad oil|
|2 mediums||Onions; cut in wedges|
|2||Green peppers; sliced|
|8 ounces||Crushed pineapple|
To prepare the Sweet 'N' Sour sauce, combine sugar, vinegar, and soy sauce; bring to a boil. Add tomato, onion, pepper and pineapple.
Combine the cornstarch and water and then add to the vegetable mixture. Cook until thickened, stirring constantly. Add one tablespoon of salad oil. Makes about 4 cups Place the fillets on a raised rack in a well-greased baking dish.
Spread butter over the trout and cover the pan. Bake at 350 for 20 minutes. Carefully remove fillets. Remove the rack from the pan and discard the drippings. Return the fillets to the pan without the rack. Pour 2 cups of sauce over the fish and return to the oven, uncovered, for an additional 30 minutes.
Serve fillets on a platter of salad greens, covered with the remaining sauce, steaming white rice, broccoli in lemon juice, and fresh Italian bread.
(Adapted from a recipe in "Kitchi Gami Cookery", University of Minnesota Sea Grant, 1979)