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| This is how bright it still is at 10:30 pm. It will get darker, but not completely dark. |
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| Look at that beautiful fish with its rich colours! |
Recipe: Baked Rainbow Trout with Caramelized Onion
1 rainbow trout, cleaned and cut into two fillets, deboned as able
1 sweet or cooking onion, cut in half and sliced thinly
1 tbsp. brown sugar (or so)
soy sauce (maybe 1 1/2 to 2 tsps, or to taste)
freshly ground black pepper
butter (about 3 tbsps.) softened
Rinse and wipe dry fish. Place in a shallow dish, and sprinkle flesh side of fish with soy sauce. I just added enough to moisten the flesh, but not enough to actually drip off. Add pepper and set aside.
Saute onion in a small amount butter (or oil) until well softened, about 5-10 min. on medium heat. Reduce heat to medium low, add brown sugar and saute until well caramelized, raising heat if needed, about 15 minutes more.
Make a foil package large enough to lay the fish in one layer, as well as wrapping around it. (Use no-stick foil if desired). Rub foil with about 1 tbsp butter, and spread about 1/3 of the onion over it. Lay fish over onion. Dot with about 1 1/2 tsps. butter on each fillet. Spread remaining onion over fish. Bring up edges of foil and seal, leaving room for heat expansion. Place in preheated 375-400F oven on a drip pan (I use a 10 x 15 " jelly roll pan) and bake about 15 minutes, or until fish flakes easily with a fork (just poke a little hole in top of foil to test). Remove from foil and serve with roasted potatoes and a green salad.
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