Archive for Ted Brown

Ted’s Grilled Trout Fillets

Ingredients:
1 tbsp butter
1/4 cup sliced green onions 
2 garlic cloves, minced
1/2 cup dry white wine
2 tbsp whipping cream
1 tsp Dijon mustard
1 tsp lemon juice
sprinkle of salt
2 sprigs fresh rosemary
4  8-10 oz Ted’s Flash-frozen Trout Fillets

Preparation:
Melt butter in a small saucepan on medium heat. Add green onion and garlic, heating and stirring until garlic is fragrant (1 minute). Add wine and cook for about 5 minutes until reduced by half. Add cream, mustard, lemon juice, salt and rosemary sprigs. Stir and reduce heat to low. Cover to keep warm and set aside.

Next, barbeque the Ted’s Trout fillets, skin side down, (do not turn over) for about 5–6 minutes or until fish flakes easily with a fork. Do not overcook! Transfer fillets to a serving plate. Remove rosemary sprigs from butter sauce and pour over trout fillets.

Serves 4.