Citrus Lake Trout Sweet and Sour Recipe

The Hale Groves Team


2 cups water
1/3 cup cider vinegar
1/3 cup packed brown sugar
6 gingersnaps, crushed
2 teaspoons salt
2 teaspoons lemon juice
1 bay leaf
2 lemons, peeled and sliced
1 Hale grapefruit sectioned
1/3 cup seedless green grapes
1/3 cup sliced almonds
2 teaspoons light raisins
2 hot red peppers (optional)
2 Florida oranges, sliced
2 8 ounce portions boneless lake trout (or other boneless white fish)
1 large onion, sliced
2 sprigs parsley
lettuce leaves


In large saucepan combine water, vinegar, brown sugar, gingersnap crumbs, salt, lemon juice, and bay leaf. Bring to a boil and beat with wire whisk until smooth. Add lemon slices, grapefruit sections, grapes, almonds, raisins, and hot pepper; simmer 10 minutes. Add orange slices, trout, onion and parsley. Cover and cook over low heat 15 to 20 minutes, just until trout is done.         Chill several hours or overnight. Serve on lettuce leaves garnished with sauce ingredients and additional orange slices, grapefruit sections and parsley.

YIELD: 2 servings.

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