Poached Rainbow Trout(135 Calories Per Serving)

• 4 green onions
• 1/2 c. Sauterne or white table wine
• 1 large garlic clove, crushed
• 1 1/2 tsp. salt
• dash of pepper
• 1 tsp. Worcestershire sauce
• 3 (8 oz.) pkg. frozen rainbow trout or 6 small trout, thawed or 3 (10 oz.) fresh rainbow trout, dressed
• 1 large lemon, cut into 6 wedges

1. About 30 minutes before serving, reserve 1 (4-inch) piece of green onion for garnish.
2. Thinly slice remaining onions (about 1/4 cup).
3. In a 12-inch skillet over high heat, heat sliced green onions, Sauterne, garlic, salt, pepper, Worcestershire and 1/2 cup water to boiling.
4. Add 3 trout and heat to boiling.
5. (If using fresh trout, cook all at once.)
6. Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.

green onions, wine, garlic, salt, pepper, worcestershire sauce, frozen rainbow trout, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742093 (may not work)