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llogar

Austin, Texas

Member since Oct 2009

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Reviewed saucy trout

Nov 4, 2014 on FoodNetwork.com

I took the shortcut. Bought a high end organic Thousand Island dressing in bottle and added lime zest to taste plus a sprinkling of thyme.
Seared the skin in butter and olive oil before pouring on the sauce.
I used Red Snapper because it was wild caught never frozen. It was thicker than a trout filet so I ended up covering it to...

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