Mike Shannon's Steaks and Seafood>
Yield:> 4 servings
1 tablespoon dried basil>
1 1/2 teaspoons dried oregano>
Ground black pepper>
4 skin-on rainbow trout fillets (6 to 8 ounces each)>
3 tablespoons butter>
1 tablespoon minced red bell pepper>
1/3 cup fresh rosemary leaves, chopped>
2 1/2 tablespoons chopped fresh basil>
2 cloves garlic, diced>
1 tablespoon diced shallots>
1/2 cup white wine>
1 cup fish stock (see note)>
Fried Leeks (see recipe)>
Mix dried basil and oregano together; add salt and pepper to taste. Divide herb
mixture among fillets and rub onto fish; set aside.
To make an herbed broth, melt butter in a medium skillet over medium-high heat;
add bell pepper, rosemary, fresh basil, garlic and shallots; saute 2 to 3
minutes. Add wine; cook 1 minute more. Add stock; bring to a boil and cook 5 to
8 minutes, until reduced by about half.
When herbed broth is almost done, coat a heavy skillet with olive oil; place
over medium-high heat. Saute trout until golden brown, 2 to 3 minutes
skin-side-up, then turn and cook 2 to 3 minutes more.
For each serving, ladle 3 to 4 tablespoons herbed broth onto plate; place fish
over broth. Stack Fried Leeks on top; serve immediately.
Per serving (including leeks):> 356 calories; 16.5g fat (42 percent
calories from fat); 5g saturated fat; 98mg cholesterol; 33g protein; 17g
carbohydrate; 1g sugar; 2g fiber; 112mg sodium; 162mg calcium; 748mg potassium.
Note:> To prepare fish stock, coarsely chop 1 small onion, 1 carrot