Citrus Lake TroutCitrus Lake Trout Yield: 2 Servings
Ingredients & Measure |
| Water
| 2 cups |
| Cider Vinegar
| 1/3 cup |
| Packed brown sugar
| 1/3 cup |
| Gingersnaps, crushed
| 6 |
| Salt
| 2 tsp. |
| Lemon Juice
| 2 tsp. |
| Bay Leaf
| 1 |
| Lemons, peeled and sliced
| 2 |
| Florida Grapefruit sectioned
| 1 |
| Seedless green grapes
| 1/3 cup |
| Sliced almonds
| 1/3 cup |
| Light raisins
| 2 tsp. |
| Hot Red Peppers (optional)
| 2 |
| Florida Oranges, sliced
| 2 |
| Boneless lake trout (or other boneless white fish)
| 2 - 8 oz. |
| Onion, large, sliced
| 1 |
| Parsley, sprigs
| 2 |
| Lettuce leaves
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Method
In large saucepan combine water, vinegar, brown sugar, gingersnap crumbs, salt, lemon juice, and bay leaf. Bring to a boil and beat with wire whisk until smooth. Add lemon slices, grapefruit sections, grapes, almonds, raisins, and hot pepper; simmer 10 minutes. Add orange slices, trout, onion and parsley. Cover and cook over low heat 15 to 20 minutes, just until trout is done. Chill several hours or overnight. Serve on lettuce leaves garnished with sauce ingredients and additional orange slices, grapefruit sections and parsley.
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