Product Recipes
- 3 lbs trout or salmon fillets
- 3 cups thinly sliced onions
- 2 cups thinly sliced carrots
- 6 tbsps butter or margarine
- 1 1/2 cups red pepper, 1 inch squares
- 1 3/4 cups water
- 6 tbsps vinegar
- 1 tbsp sugar
- 1/4-1/2 tsp red pepper sauce (optional)
- 1 bay leaf
- 1 1/2 tsp cornstarch
- 1 tbsps dried parsley flakes
- 2 tbsps lemon juice
- Thaw fillets; separate and cut into serving size portions.
- Saute onion and carrots in 3 tbsps butter until onion is soft.
- Add red pepper, 1 1/2 cups water, vinegar, sugar, red pepper sauce (optional), bay leaf, and 1 1/2 tsp salt.
- Cover and simmer until vegetables are tender, 10-15 mins.
- Remove bay leaf.
- Mix cornstarch and 1/4 cup water.
- Add to mixture, cook and stir until thickened, add parsley.
- While sauce is cooking, arrange fish in a single layer on a well greased broiler pan.
- Combine remaining butter, lemon juice, and remaining salt.
- Brush over fish.
- Broil about 4 inches from the heat source until fish flakes easily, about 10 mins, depending on thickness of fillets.
- Baste during broiling with remaining butter mixture; remove to serving dish and spool vegetable sauce over broiled fish.
