2 rainbow trout, butterflied and heads removed
* seasoned salt
4 green onions with tops, chopped
4 ounces sliced mushrooms (1 1/2 cups)
2 teaspoons minced garlic
1 14 ounce can artichoke hearts, drained and diced
2 tablespoons butter
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Rinse trout under cold water and pat dry. Split each trout to make 4 portions. Sprinkle with seasoned salt.
Chop green onions, slice mushrooms and mince garlic. Coarsely chop artichoke hearts.
Melt 1/2 tablespoon butter in a 12-inch non-stick skillet over medium-high heat 3 minutes. Cook trout in 2 batches. Lay trout in skillet, skin-side up; cook 2 1/2 minutes per side. Add 1/2 tablespoon butter to skillet between batches. Remove trout to a serving plate and tent with foil to keep warm.
Add wine and remaining 1 tablespoon butter to skillet. When butter melts, add mushrooms, onion, garlic, salt and cayenne pepper to skillet; Sauté 2 minutes or until mushrooms are soft. Add artichoke hearts and Sautè 1 more minute.
Spoon mushroom and artichoke mixture over trout and serve immediately.
No Nutritional Information Available
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