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Posted by PGM on September 06, 1997 at 15:07:30:
In Reply to: Re: recipes posted by PGM on September 05, 1997 at 17:25:59:
Capt>--Sorry for the major typos, no excuse. Lets try again.
> My sentiments exactly. Here are some of my attempts at variety. Since the trout is a fairly delicate meat, go easy with the cooking.
> Pan fry the trout until you can easily get the meat free of the bone (about 97% done, I know).
> Knorr's and some others make a tomato-basil pasta sauce in a packet. Prepare this as per instructions...
> There is also a tomato-basil pasta available. Use this or reg. pasta. Put the sause on the pasta.
> Take the trout and sprinkle lightly with Blackened redfish seasoning (Prudholmes is good (sp.)) toss the seasoned trout in the super hot butter in the blackening pan. Be quick here or the trout will burn. Toss it in the pan, flip it ove once or twice and put on top if your pasta.... As they say Enjoy. Sounds like a lot of work but I have done this while camping (iron blackening skilet needed though)
> If you like this I'll relay more. Istopped frying trout about three years ago for the same reason.
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