Cold Trout In Orange Marinade

---------- Recipe via Meal-Master (tm) v8.02

Title: COLD TROUT IN ORANGE MARINADE
Categories: Seafood
Yield: 6 servings

3 Trout (about 3/4 lb each),
Gutted and scaled but with
Heads and tails left on
1/2 c Extra virgin olive oil
1/2 c Flour, spread on a plate
2 tb Onion, chopped very fine
1 c Dry white Italian vermouth
2 tb Chopped orange peel, using
Only the rind, not the pith
1/2 c Freshly squeezed orange
Juice
Freshly squeezed juice of
One lemon
Salt
Freshly ground black pepper
1 1/2 tb Chopped parsley

1. Wash the gutted, scaled fish in cold water and pat
thoroughly dry
with paper towels.
2. Put the oil in a skillet and turn on the heat to
medium. When the
oil is hot, lightly dredge both sides of the fish
in flour and slip
into the skillet. Don't overcrowd the pan; if all
the fish does not
fit loosely at one time, cook it in batches,
dredging it in flour only
at the moment you are ready to put it into the pan.
3. Brown the fish well on one side, then turn it and
do the other,
calculating about 5 minutes on the first side and
4 minutes on the
second. Using a slotted spatula or spoon,
transfer the fish when
browned to a deep serving dish broad or long
enough to accommodate
all of it without overlapping. Do not pour out
the oil in the
skillet.
4. With a well-sharpened knife, make two or three
diagonal cuts on both
side of the fish. be careful not to tear the
skin, and avoid cutting
into the flesh.
5. Put the chopped onion into the skillet that still
contains the oil in
which you cooked the fish. Turn on the heat to
medium and cook the
onion until it becomes colored a pale gold.
6. Add the vermouth and the orange peel. Let the
vermouth bubble gently
for about 30 seconds, stir, then add the orange
juice, lemon juice,
salt, and a few grindings of pepper. Let
everything bubble for about
half a minute, stirring two or three times. Add
the chopped parsley,
stir once or twice, then pour the entire contents
of the skillet over
the fish in the serving dish.
7. Allow the fish to steep in its marinade at room
temperature for at
least 6 hours before refrigerating. Plan to serve
the fish no sooner
than the following day. Do serve it within 3 days
at the latest to
enjoy its flavor at its freshest. Take it out of
the refrigerator
at least 2 hours before bringing to the table to
allow it to come to
room temperature. Before serving, garnish it, if
you like, with
fresh slices of orange.
~--

-----