  Steamed Trout in Citrus and Basil SauceIngredients: 2 teaspoons butter 1 French shallot, chopped 1/3 cup orange juice 3 tablespoons lemon juice 2 tablespoons lime juice 1/2 cup white wine 1/4 cup fresh basil, shredded 5 peppercorns 4 trout fillets, 1/3 pound each Method: 1. In the lower part of a dou¬ble boiler, melt butter and saute shallot. 2. Deglaze with citrus juices and reduce for 1 minute. 3. Add white wine, basil, pep¬percorns and citrus zests, and reduce by a third. 4. Cover saucepan with upper section of double boiler. Place fillets inside and cover. Steam for 5 to 7 minutes, depending on thickness. Serve immediately with sauce and your favorite garnish. |