Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Broiled Brook Trout with new Potatoes

List of Ingredients




Broiled Brook Trout with new Potatoes and Spinach
2 tbsp butter
2 shallots, sliced
4 new potatoes, boiled and sliced
1/2 lb flat-leaf spinach, cleaned
salt to taste
pepper to taste
2 10-oz whole brook trout, boneless
2 tbsp olive oil
1/2 tsp ground coriander seed
1 lemon, halved
2 tbsp parsley, chopped

Recipe



PREPARATION:

1. Heat the butter in a saut� pan and add the sliced shallots. Cook the shallots until translucent; add the sliced potatoes and heat through. Add the spinach and season with salt and pepper. Cook until the spinach wilts, about 2 minutes. Transfer to a serving platter.

2. Preheat broiler. Place the trout, flesh side up, on oiled broiling pan. Season with salt, pepper and coriander seed. Broil for 3-4 minutes, until desired doneness. Squeeze lemon juice over the fish; sprinkle with chopped parsley. Transfer to a serving platter and place the fish over the spinach.