• Trout (8- to 10-ounce fish for each serving)
• French dressing
• Instant minced onion
• Salt
• Lemon slices
• Tomato wedges
• Mint sprigs or watercress

1. Remove head and fins from trout, if desired. Rinse trout quickly under running cold water; dry thoroughly. Brush inside of fish with French dressing and sprinkle generously with instant minced onion and salt. Brush outside generously with French dressing.
2. Arrange trout in a greased shallow baking pan or on a broiler rack. Place under broiler with top of fish about 3 inches from heat. Broil 5 to 8 minutes on each side, or until fish flakes easily; brush with dressing during broiling.
3. Remove trout to heated serving platter and garnish with lemon, tomato, and mint.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.