FEATURED RECIPES
(if you have a great fish recipe and would like it included on
our site, please email us)
Grilled Trout - Venice Style
2 (1-lb.) butterflied rainbow trout, pin bones removed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 cloves large garlic, crushed
1 lemon, cut into 6 slices
Preheat grill.
Season trout with salt and pepper. Mix together rosemary, oregano, olive oil and garlic in
a small bowl. Gently open fish and spread herb mixture evenly across flesh. Lay 3 slices
of lemon on one side of each fish and close.
Lightly oil grill. Cook fish 4 minutes per side, or until skin is crisp and blackened and
flesh is opaque and flakes easily with a fork. Serve immediately.
Serves 4
Baked Fish with Lemon Pepper Crust
1 cup fresh or dried bread crumbs
1/4 cup parsley, chopped
1 teaspoon lemon pepper, ground
1/2 teaspoon salt
24 ounces firm white fish fillets, fresh or frozen, thawed
2 tablespoons butter, melted
2 lemons, juiced
Preheat oven to 450°F.
In a bowl, combine bread crumbs, parsley, pepper and salt. Set aside.
Dip fish into melted butter and coat both sides with crumb mixture. Place on a baking
sheet and bake until cooked through yet flaky to the fork, about 10 minutes. Sprinkle with
lemon juice and serve.
Serves 4
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