Cold trout in orange marinade
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Cold trout in orange marinade
  Trout    Orange    Seafood    Marinades  
Last updated 6/12/2012 1:17:22 AM. Recipe ID 47725. Report a problem with this recipe.
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      Title: Cold trout in orange marinade
 Categories: Seafood
      Yield: 6 Servings
 
      3    Trout (about 3/4 lb each),
           Gutted and scaled but with
           Heads and tails left on
    1/2 c  Extra virgin olive oil
    1/2 c  Flour, spread on a plate
      2 tb Onion, chopped very fine
      1 c  Dry white Italian vermouth
      2 tb Chopped orange peel, using
           Only the rind, not the pith
    1/2 c  Freshly squeezed orange
           Juice
           Freshly squeezed juice of
           One lemon
           Salt
           Freshly ground black pepper
  1 1/2 tb Chopped parsley
 
  1.  Wash the gutted, scaled fish in cold water and pat thoroughly dry
      with paper towels. 2. Put the oil in a skillet and turn on the
  heat to medium.  When the
      oil is hot, lightly dredge both sides of the fish in flour and
  slip
      into the skillet.  Don't overcrowd the pan; if all the fish does
  not
      fit loosely at one time, cook it in batches, dredging it in flour
  only
      at the moment you are ready to put it into the pan. 3. Brown the
  fish well on one side, then turn it and do the other,
      calculating about 5 minutes on the first side and 4 minutes on the
      second.  Using a slotted spatula or spoon, transfer the fish when
      browned to a deep serving dish broad or long enough to accommodate
      all of it without overlapping.  Do not pour out the oil in the
      skillet. 4. With a well-sharpened knife, make two or three
  diagonal cuts on both
      side of the fish.  be careful not to tear the skin, and avoid
  cutting
      into the flesh. 5. Put the chopped onion into the skillet that
  still contains the oil in
      which you cooked the fish.  Turn on the heat to medium and cook
  the
      onion until it becomes colored a pale gold. 6. Add the vermouth
  and the orange peel.  Let the vermouth bubble gently
      for about 30 seconds, stir, then add the orange juice, lemon
  juice,
      salt, and a few grindings of pepper.  Let everything bubble for
  about
      half a minute, stirring two or three times.  Add the chopped
  parsley,
      stir once or twice, then pour the entire contents of the skillet
  over
      the fish in the serving dish. 7. Allow the fish to steep in its
  marinade at room temperature for at
      least 6 hours before refrigerating.  Plan to serve the fish no
  sooner
      than the following day.  Do serve it within 3 days at the latest
  to
      enjoy its flavor at its freshest.  Take it out of the refrigerator
      at least 2 hours before bringing to the table to allow it to come
  to
      room temperature.  Before serving, garnish it, if you like, with
      fresh slices of orange. ~--
  




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Recipe ID 47725 (Apr 03, 2005)

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