Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Trout Stuffed with Mediterranean Herbs


2 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoon minced fresh Italian (flat leaf) parsley
4 trout, butterflied
4 sprigs fresh thyme
4 fresh oregano stalks
4 bay leaves
4 sprigs fresh rosemary

Combine the olive oil, garlic and parsley in a small bowl. Make three or four slashes on the sides of the fish and rub or brush the oil mixture over each side and into the slashes. Place one each of the other herb sprigs into each fish cavity and leave there for one hour.

Preheat the broiler or bbq to medium high. Line the broiler or bbq rack with foil which you have brushed with olive oil. (If available, when doing on the bbq, place the fish into a wire fish rack.) Arrange the fish and cook for four minutes per side. Remove the herbs from the cavity and serve.

Yields: 4 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.