Title: Panfried Lake Trout and Peppers
Categories: Fish Blank
Yield: 4 Servings

4		Lake trout steaks
1	tb	Olive oil
1		Red, yellow and green bell peppers; slivered
1	md	Onion *
2	cl	Garlic; minced
1	tb	Wine vinegar
1/3	c	Dry white wine
1/2	ts	Dried thyme; or tarragon
1	pn	Cayenne
		Salt and pepper
		Fresh parsley; or dill, chopped

* Slice peeled onion vertically from stem to root to obtain slices of what is called crescent fans in oriental cookery.

Heat the oil in a large skillet and saute the peppers, onion and garlic over medium high heat for 1-2 minute, stirring constantly. Add the vinegar; cook 1 min. more, still stirring. Remove and set aside. Saute the trout steaks 1 min; turn and cook another min. Add the wine. Sprinkle the fish with thyme or tarragon, cayenne, salt and pepper; spoon the peppers and onions over the fish. Cover and simmer for 5-6 min. Sprinkle with parsley or dill and serve.

Jim Weller

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