Place the trout fillets skin side down in a shallow pan. Sprinkle with pepper and lemon juice; moisten with the wine, orange juice, and chicken broth. Add the shallots. Poach the trout until tender, about 4-5 minutes. Remove to serving plates and keep... - 35.2975

In a food processor or blender, combine the spinach, basil, parsley, Parmesan, broth, oil, garlic, red-pepper flakes, salt, and black pepper. Process for 2 to 3 minutes, or until the mixture is smooth and creamy. Stop occasionally to scrape down the sides of... - 45.6979

1. Cut the fillets in half lengthwise and roll each half, starting with the widest portion, into a plump little jelly roll. Preheat the oven to 200°. 2. Coat the bottom of a large skillet with 2 tablespoons of the butter. Add the clam juice, wine, garlic,... - 34.4485