Trout Deirdre

• 4 trout fillets
• 14-12 cup butter
• salt
• freshly ground black pepper
• 12-1 cup butter
• 1 teaspoon garlic, minced
• 1 bunch green onion, chopped
• 12 lb mushroom, sliced
• 1 zucchini, sliced
• 1 large tomatoes, chopped
• 1 lb shrimp, peeled and deveined
• 1 pint oyster (optional)
• 12 cup dry white wine
• salt
• white pepper

1. Rub the trout fillets with 1/2 stick melted butter and season with a little salt and pepper.
2. Place fillets in pan and broil each side for about 4 minutes.
3. Set aside.
4. Melt a stick of butter in a skillet, saute garlic and green onions until tender.
5. Add mushrooms, saute about 3 more minutes.
6. Add squash and tomatoes and cook a few more minutes.
7. Add shrimp and oysters (if desired).
8. Add dry white wine and cook a few more minutes until shrimp are cooked.
9. Season to taste with salt and white pepper.
10. Pour over fish and place in 350 degree oven for about 15-20 minutes .
11. Serve with hot French bread.

trout, butter, salt, freshly ground black pepper, butter, garlic, green onion, mushroom, zucchini, tomatoes, shrimp, oyster, white wine, salt, white pepper

Taken from www.food.com/recipe/trout-deirdre-8830 (may not work)