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El Cajon, California

Member since Mar 2007

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Reviewed Trout Piemontese Style

Mar 12, 2011 in Food Network Community Toolbox on

I use this recipe for fillets of mahi mahi or snapper more often than for trout. The sauce is an excellent reduction. Mario's recipe creates the flavor perfectly. I take the reduction a little past 1/2 gone. The balsamic vinegar sweetens and the wine extracts deepen in flavor to make a really unique and delicious compliment to the fish.


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