| BROILED TROUT WITH LEMON BUTTER Ingredients: 6 trout (or any firm white fish) fillets, each about 8 ounces Salt and cayenne to taste 1/4 pound (1 stick butter) melted and clarified 3 tablespoons fresh lemon juice 3 tablespoons Lea & Perrin's White Wine Worcestershire Sauce 1 medium-size yellow onion, peeled and thinly sliced Steps: Preheat the broiler. Season the fish with salt and cayenne. Place in a shallow baking dish. Combine the butter, lemon juice, and Worcestershire. Pour over the fish. Broil for about 3 to 4 minutes, then turn the fish over with a spatula. Scatter the onion slices evenly over the fish and broil until the fish flakes easily with a fork, about 2 minutes. Watch carefully so as not to overcook. Serve with the pan juices. Makes 6 servings. |
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