Herbed Cucumber Paste Rainbow Trout

-1/4 cup light olive oil
-1 quarter to 1/2 cup white wine vinegar
must (this is sweeter than while wine
vinegar
-One small dried garlic whole clove
-2 cups sliced fresh cucumber and squash,
in equal amounts
-1/2 teaspoon Cavender’s Greek seasoning
-1/2 teaspoon Rosemary
-1/2 teaspoon Parsley
-1/2 teaspoon Basil
-1/2 teaspoon Dill weed
-One teaspoon Lemon pepper seasoning
-1/8 to 1/4 cup green olive juice
-2 tablespoons honey
-1 tbsp curry powder

All these ingredients pureed in a blender into a paste

Preheat oven to 375

Baked for 11 minutes
Add sprinkling of lime or lemon juice.
Bake 12 more minutes.

Put 2 pounds of freshly thawed Filleted River caught rainbow trout, in an olive oil treated small glass baking dish.

Add to puree paste to the dish and on top of and around the trout. Sprinkle Rosemary on top.

-1 Cup fresh carrot chopped stix added to top for appearance

Light olive oil, mixed with lime and white wine must sweetened with Stevia lightly, sprinkled on top.

When my wife, Dawn Carter likes my fish and game dishes, I have really succeeded.         Slam-

The Puree

The Rainbows

The Dish before Baking

The Finished Dish garnished with Carrot

The Fillets served with potato salad & slaw – 😋