80. BACON and TOMATO TROUT with MUSTARD-LIME SAUCE

serves two


2 large trout fillets
1/2 cup chicken broth
1 tablespoon white vermouth or dry white wine
1/4 cup lime juice (juice from one small lime)
1/8 teaspoon onion salt
1/8 teaspoon salt
1/8 teaspoon Tabasco sauce
3 cloves garlic, crushed
1-1/2 teaspoon Dijon mustard
1-1/2 teaspoon Mendocino Hot and Sweet mustard
1 teaspoon butter
1/3 cup diced tomatoes
1/3 cup minced green onion
4 slices crisp-cooked bacon, crumbled
olive oil nonstick spray

Preheat broiler. Meanwhile, place chicken broth, vermouth, and lime juice in a small pot. Heat to boil, then, simmer for 4-5 minutes. Stir in onion salt, salt, Tabasco sauce, garlic, and mustard. Stir over heat for one minute. Stir in the butter. Remove from heat and cool slightly.

Combine tomatoes, green onion, and bacon. Stir in 2 Tbsp. of the sauce.

Spray broiler pan with nonstick spray. Set fillets skin-side down on the broiler pan. Baste the topsides with the remaining sauce. Place under the broiler for 4-5 minutes or until cooked.

Carefully place each fillet on a plate. Divide tomato mixture in half and spoon over the tops of each fillet.


SUGGESTION: Serve with fresh corn on the cob and mashed potatoes flavored with sour cream and chives with a small dollop of butter melting in center.

NOTE: If you don't have Mendocino mustard, you can either substitute another hot and sweet mustard or just use 1 Tbsp. of Dijon and no hot and sweet mustard.


courtesy of: Paulette Kenyon, The Fish Sniffer Online