Cold Trout in Orange Marinade
| Yield: | 6 Servings |
| Categories: | Seafood |
| 3 | Trout (about 3/4 lb each), | |
| Gutted and scaled but with | ||
| Heads and tails left on | ||
| 1/2 | c | Extra virgin olive oil |
| 1/2 | c | Flour, spread on a plate |
| 2 | tb | Onion, chopped very fine |
| 1 | c | Dry white Italian vermouth |
| 2 | tb | Chopped orange peel, using |
| Only the rind, not the pith | ||
| 1/2 | c | Freshly squeezed orange |
| Juice | ||
| Freshly squeezed juice of | ||
| One lemon | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 1/2 | tb | Chopped parsley |
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