Recipe: Zesty Great Lake Fillets

Recipes using Argo Pure Cornstarch

• 3 lbs trout or salmon fillets
• 3 cups thinly sliced onions
• 2 cups thinly sliced carrots
• 6 tbsps butter or margarine
• 1 1/2 cups red pepper, 1 inch squares
• 1 3/4 cups water
• 6 tbsps vinegar
• 1 tbsp sugar
• 1/4-1/2 tsp red pepper sauce (optional)
• 1 bay leaf
• 1 1/2 tsp cornstarch
• 1 tbsps dried parsley flakes
• 2 tbsps lemon juice

1. Thaw fillets; separate and cut into serving size portions.
2. Saute onion and carrots in 3 tbsps butter until onion is soft.
3. Add red pepper, 1 1/2 cups water, vinegar, sugar, red pepper sauce (optional), bay leaf, and 1 1/2 tsp salt.
4. Cover and simmer until vegetables are tender, 10-15 mins.
5. Remove bay leaf.
6. Mix cornstarch and 1/4 cup water.
7. Add to mixture, cook and stir until thickened, add parsley.
8. While sauce is cooking, arrange fish in a single layer on a well greased broiler pan.
9. Combine remaining butter, lemon juice, and remaining salt.
10. Brush over fish.
11. Broil about 4 inches from the heat source until fish flakes easily, about 10 mins, depending on thickness of fillets.
12. Baste during broiling with remaining butter mixture; remove to serving dish and spool vegetable sauce over broiled fish.