Poached Trout With Onions & Capers Recipe
Ingredients
| Clam Juice | 1 Bottle (1l) | |
| Lemon juice | 3 Tablespoon | |
| Thinly sliced onion | 1 Small, separated into rings | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 whole trout (6 to 8 oz. each), heads removed | ||
| Croutons | 1/2 Cup (16 tbs), seasoned | |
| Butter/Margarine | 2 Tablespoon | |
| Capers | 1 Tablespoon, drained | |
| Dried thyme leaves | 1/8 Teaspoon | |
| Dash garlic powder | ||
Directions
In 10-inch square casserole, combine clam juice, lemon juice, onion, salt and pepper.
Cover.
Microwave at High for 6 to 9 minutes, or just until mixture boils.
Arrange trout in casserole with backbones toward outside of casserole.
Re-cover.
Reduce power to 70% (Medium High).
Microwave for 6 to 9 minutes, or until fish flakes easily when fork is inserted at backbone at thickest part of fish, turning fish over after half the cooking time.
Place trout on serving platter.
Top each trout with onion and croutons.
Set aside.
In 1-cup measure, combine margarine, capers, thyme and garlic powder.
Microwave at High for 1 to 1 1/2 minutes, or until margarine melts.
Spoon evenly over trout.
Cover.
Microwave at High for 6 to 9 minutes, or just until mixture boils.
Arrange trout in casserole with backbones toward outside of casserole.
Re-cover.
Reduce power to 70% (Medium High).
Microwave for 6 to 9 minutes, or until fish flakes easily when fork is inserted at backbone at thickest part of fish, turning fish over after half the cooking time.
Place trout on serving platter.
Top each trout with onion and croutons.
Set aside.
In 1-cup measure, combine margarine, capers, thyme and garlic powder.
Microwave at High for 1 to 1 1/2 minutes, or until margarine melts.
Spoon evenly over trout.
Chef
