Trout Deirdre

Name: Trout Deirdre
Ingredients: 4 trout fillets; 14-12 cup butter; salt; freshly ground black pepper; 12-1 cup butter; 1 teaspoon garlic, minced; 1 bunch green onion, chopped; 12 lb mushroom, sliced; 1 zucchini, sliced; 1 large tomatoes, chopped; 1 lb shrimp, peeled and deveined; 1 pint oyster (optional); 12 cup dry white wine; salt; white pepper

15 ingredients

11 steps

Ingredients

4 trout fillets
14-12 cup butter
salt
freshly ground black pepper
12-1 cup butter
1 teaspoon garlic, minced
1 bunch green onion, chopped
12 lb mushroom, sliced
1 zucchini, sliced
1 large tomatoes, chopped
1 lb shrimp, peeled and deveined
1 pint oyster (optional)
12 cup dry white wine
salt
white pepper

Directions

1

Rub the trout fillets with 1/2 stick melted butter and season with a little salt and pepper.
2

Place fillets in pan and broil each side for about 4 minutes.
3

Set aside.
4

Melt a stick of butter in a skillet, saute garlic and green onions until tender.
5

Add mushrooms, saute about 3 more minutes.
6

Add squash and tomatoes and cook a few more minutes.
7

Add shrimp and oysters (if desired).
8

Add dry white wine and cook a few more minutes until shrimp are cooked.
9

Season to taste with salt and white pepper.
10

Pour over fish and place in 350 degree oven for about 15-20 minutes .
11

Serve with hot French bread.