El Cajon, California
Member since Mar 2007
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Reviewed Trout Piemontese Style
Mar 12, 2011 on FoodNetwork.com
“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.