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dlkpac

Indio

Member since Mar 2011

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Reviewed Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was relatively easy to prepare and the butter pecan sauce was delicious. Trout is a rather bland fish and this preparation dressed it up nicely."

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