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  Rainbow trout 4 Medium
  Pine nuts 1⁄2 Cup (8 tbs)
  Italian style oil/Vinegar salad dressing 1 1⁄2 Cup (24 tbs)
  Melted margarine 1⁄2 Cup (8 tbs)

Bone and butterfly four medium rainbow trout.
Place in a shallow baking dish skin down.
Pour over the fish the 1 1/2 cups Italian salad dressing.
Cover and marinate in refrigerator 30 minutes.
Place skin down on heated grill or lightly oiled broiler pan.
Broil about 10 minutes, basting occasionally with marinade until fish is moist but flakes easily.
Remove to heated platter.
Pour over all 1/2 cup melted margarine to which you have added 1/2 cup pine nuts.

Recipe Summary

Side Dish

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