I have tried this exactly as stated and on other occasions, cooked in the tomatoes, substituted the white wine for chicken stock, the green onion for red onion. Doesn't matter how I make it, this is excellent. I use 4-6 trout fillets, not 2. It makes enough topping and about a teaspoon of sauce (not overpowering, just perfect) for all portions. Served it up with herbed orzo or dilled rice, and steamed broccoli. My guests said it was 4-star restaurant quality.
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I have tried this exactly as stated and on other occasions, cooked in the tomatoes,...