From: Executive chef Jeffery M. Medbury, CEC/CCE, Stamford Yacht Club, Stamford, CT. Yield: 4 servings. 4 freshwater trout, 12-oz. each, clear-eyed, cleaned, trimmed 2 tsp. flour 3 Tbsp. extra virgin olive oil 1 oz. pure butter 1 Tbsp. sweet paprika 1 ripe lemon dash of white wine 2 Tbsp. chopped cilantro to taste, salt and pepper Preheat oven to 475°F. Using a sharp knife, cut belly of trout and clean and wash it thoroughly. Season fish inside and out with all dry ingredients. ...

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