Trout Adobo

For variety, try bluefish.

2 pounds trout
1/4 cup white vinegar
2  bay leaves
1/2 tablespoon {salt}, or to taste
6 cloves {garlic}, minced
1/2 teaspoon ground {white pepper}, or to taste
1/4 cup vegetable oil
Clean and rinse the trout. Combine the vinegar, bay leaves, salt, garlic, pepper, and 1/4 cup water in a nonaluminum 4-quart pan. Add the trout, and marinate for 1 hour.

Bring to a rolling boil. Lower the heat, cover, and simmer for 5 to 6 minutes. Remove the trout and drain. Bring the broth to a boil and cook until it is reduced by half. Remove the bay leaves.

Meanwhile, sauté the trout in a skillet with the oil for 3 to 4 minutes, or until golden brown. Ladle the sauce over the fish. Simmer for 2 to 3 minutes, or until the fish is done and flakes easily.

Ease of Preparation: Easy

Preparation Time: 20-30 min
marinate for 1 hr

Cook Time: 15 min

Servings: 4

Recipe By: Karen Hulene Bartell

From:  Fine Filipino Food
Used with permission of Hippocrene Books