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Ingredients

• 4 8 - 10 ounces fresh or frozen pan-dressed rainbow trout
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped green sweet pepper
• 2 teaspoons tarragon vinegar or white wine vinegar
• 1 teaspoon snipped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons cooking oil
• Whole tiny new potatoes, cooked and drained (optional)
• Fresh basil sprigs (optional)

Description

Better Homes And Garden