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Mushroom smothered trout or snapper

2 min read

Ingredients:

n 4 Tbsp. butter

n Half an onion, thinly sliced

n 1 (8 oz) pkg.. sliced white

mushrooms

n 1 tsp. dried sage

n 1 c. chicken broth

n Salt and pepper

n 4 trout or snapper fillets

How to:

Preheat the oven to 375 degrees.

In a large skillet or a roasting pan over two burners, heat two tablespoons of butter over a medium-high heat until melted and browned. Stir in the onions and cook, stirring occasionally, until caramelized.

Add the remaining two tablespoons of butter to the pan and cook until browned but not burned.

Add the mushrooms and sage and cook until caramelized, about 10 minutes.

Stir in the cooked onions and the chicken broth and bring to a boil over medium heat.

Cook until most of the broth has evaporated, about 10 minutes. Season with salt and pepper.

Push the mushroom mixture to the side and place the fillets, skin side down, in the pan.

Spoon the mushroom mixture over the fish and bake until cooked through, about 10 minutes.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. Capt. Dick’s Seafood and More Recipes is available for $8.50 plus $1.90 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.