Rainbow Trout with Artichoke Sauce

I have another recipe from my archives for you. I found this one that had been cut out of the Atlanta Constitution, which began in the 1880’s and merged with the Journal in 1950. It looks really good so I’m definitely going to try it.

rainbow trout

Rainbow Trout with Artichoke Sauce

  • 6 rainbow trout fillets
  • ½ cup butter
  • 4 tbsp. green onions, chopped
  • 2 tbsp. parsley, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. Lemon juice
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1 can (14 ounces) artichoke hearts, sliced and drained
  • 1 tsp. Salt
  • ½ tsp cayenne pepper

Pat trout fillets dry with a paper towel and place in flat baking dish. Melt butter in saucepan and saute the green onion, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the fillets and bake in 325 degree oven for about 20 minutes or until fish flakes with a fork.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: