Recipes Included On This Page Tropical Marinade Trout Baked Irish Style Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tropical Marinade Recipe By :365 Great Barbecue & Grilling Recipes Serving Size : 1 Preparation Time :0:05 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup Pineapple Juice 2 Cloves Garlic 3 Tablespoons Brown Sugar 3 Tablespoons Cider Vinegar 1 Teaspoon Fresh Ginger Root -- Grated 1/8 Teaspoon Cayenne Pepper Process all ingredients in a food processor or blender until thoroughly combined. Marinade can be stored in a covered jar in refrigerator for 3 days. NOTES : Makes enough for 2 pounds beef, lamb, pork, or poultry. Excellent for steak! Contributed to FareShare by Michael. FareShare Gazette; 12 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Trout Baked Irish Style Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions -- sliced 1 green pepper -- chopped 1/4 cup soft bread crumbs 1/4 cup fresh parsley -- snipped 1 teaspoon lemon juice 1 teaspoon salt 1/4 teaspoon dried basil 4 drawn whole trout -- Or 2 large Lake trout fillets -- (about 8 oz. per person) salt Click Here For Picture Cook and stir onions and pepper in margarine until onion is tender; remove from heat. Stir in bred crumbs, parsley, the lemon juice, 1 tsp. salt and basil. Rub cavities of fish with salt; stuff each with about 1/4 cup stuffing. Place fish in greased oblong baking dish, 13 1/2x9x2". Cook, uncovered, 350 F. oven until fish flakes easily with fork, 30-35 minutes. Garnish fish with cherry tomatoes and parsley, if desired. Source : "Betty Crocker's International Cookbook, p. 50" Serving Ideas : Try this with creamed carrots and warm Irish Soda Bread. NOTES : A savory stuffing enhances the flavor of this dish. Bobbie's Notes: I made this with one (1 lb.) Lake Trout fillet. I stuffed it and folded it in half; after cooking, halved it lengthwise. It made a very nice presentation and was excellent. Posted on FareShare 8-2000 by bobbi744@acd.net FareShare Gazette; 17 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 553mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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