This recipe was VERY TASTY! It was also a wonderful change from the usual skillet trout amandine that I make. I also noticed that this recipe is tastiest after the fish has set on the platter for about 15 minutes or so after cooking.
As for changes in the, I used a whole trout (fish filets are rare in Taiwan and I only eat them when I have time to filet the fish. I also added a bit of white wine to the lemon sauce. Thanks for a delicious recipe!
Posted by CookinDad at Recipe Goldmine May 21, 2001
Source: kgraves Member posted 05-09-2001 06:40 AM