---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COLD TROUT IN ORANGE MARINADE
  Categories: Seafood
       Yield: 6 servings
  
       3    Trout (about 3/4 lb each),
            Gutted and scaled but with
            Heads and tails left on
     1/2 c  Extra virgin olive oil
     1/2 c  Flour, spread on a plate
       2 tb Onion, chopped very fine
       1 c  Dry white Italian vermouth
       2 tb Chopped orange peel, using
            Only the rind, not the pith
     1/2 c  Freshly squeezed orange
            Juice
            Freshly squeezed juice of
            One lemon
            Salt
            Freshly ground black pepper
   1 1/2 tb Chopped parsley
  
   1.  Wash the gutted, scaled fish in cold water and pat
   thoroughly dry
       with paper towels.
   2.  Put the oil in a skillet and turn on the heat to
   medium.  When the
       oil is hot, lightly dredge both sides of the fish
   in flour and slip
       into the skillet.  Don't overcrowd the pan; if all
   the fish does not
       fit loosely at one time, cook it in batches,
   dredging it in flour only
       at the moment you are ready to put it into the pan.
   3.  Brown the fish well on one side, then turn it and
   do the other,
       calculating about 5 minutes on the first side and
   4 minutes on the
       second.  Using a slotted spatula or spoon,
   transfer the fish when
       browned to a deep serving dish broad or long
   enough to accommodate
       all of it without overlapping.  Do not pour out
   the oil in the
       skillet.
   4.  With a well-sharpened knife, make two or three
   diagonal cuts on both
       side of the fish.  be careful not to tear the
   skin, and avoid cutting
       into the flesh.
   5.  Put the chopped onion into the skillet that still
   contains the oil in
       which you cooked the fish.  Turn on the heat to
   medium and cook the
       onion until it becomes colored a pale gold.
   6.  Add the vermouth and the orange peel.  Let the
   vermouth bubble gently
       for about 30 seconds, stir, then add the orange
   juice, lemon juice,
       salt, and a few grindings of pepper.  Let
   everything bubble for about
       half a minute, stirring two or three times.  Add
   the chopped parsley,
       stir once or twice, then pour the entire contents
   of the skillet over
       the fish in the serving dish.
   7.  Allow the fish to steep in its marinade at room
   temperature for at
       least 6 hours before refrigerating.  Plan to serve
   the fish no sooner
       than the following day.  Do serve it within 3 days
   at the latest to
       enjoy its flavor at its freshest.  Take it out of
   the refrigerator
       at least 2 hours before bringing to the table to
   allow it to come to
       room temperature.  Before serving, garnish it, if
   you like, with
       fresh slices of orange.
   ~--
  
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