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.


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