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| | | Baked Trout Vermilion | Favorite of Scott & Brenda Williams - Birmingham, Ohio
| | Course: | Main Entrée | | Servings: | 10 | |
Ingredients & Instructions:
1 whole lake trout
2 tablespoons butter
1 cup chopped onions
¼ green pepper cut into thin strips
1 large clove garlic minced
2 cups of fresh mushrooms sliced
2 tablespoons fresh lemon juice
¼ teaspoon red pepper sauce
Heat oven to 325°. Butterfly trout as shown below. Place fish skin-side-down on jelly roll pan. Dot evenly with butter. In medium mixing bowl, combine onions, pepper strips and garlic. Sprinkle mixture evenly over trout. Cover with foil. Bake for 45 minutes. Remove foil. Sprinkle mushrooms evenly over fish. Re-cover. Bake for 15-20 minutes, or until fish is firm and opaque and just begins to flake. In small bowl, combine juice and red pepper sauce. Before serving, sprinkle evenly over fish.
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