2 large trout fillets
1/2 C chicken broth
1 Tbsp. white vermouth or dry white wine
1/4 C lime juice (juice from one small lime)
1/8 tsp. onion salt
1/8 tsp. salt
1/8 tsp. Tabasco sauce
3 cloves garlic, crushed
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Mendocino Hot and Sweet mustard
1 tsp. butter
1/3 C diced tomatoes
1/3 C minced green onion
4 slices crisp-cooked bacon, crumbled
olive oil nonstick spray
Preheat broiler. Meanwhile, place chicken broth, vermouth, and lime juice in a small pot. Heat to boil, then, simmer for 4-5 minutes. Stir in onion salt, salt, Tabasco sauce, garlic, and mustard. Stir over heat for one minute. Stir in the butter. Remove from heat and cool slightly.
Combine tomatoes, green onion, and bacon. Stir in 2 Tbsp. of the sauce.
Spray broiler pan with nonstick spray. Set fillets skin-side down on the broiler pan. Baste the topsides with the remaining sauce. Place under the broiler for 4-5 minutes or until cooked.
Carefully place each fillet on a plate. Divide tomato mixture in half and spoon over the tops of each fillet. This was great served with fresh corn on the cob and mashed potatoes flavored with sour cream and chives with a small dollop of butter melting in center. Yum! Serves 2 friendly folks.
Note: If you don't have Mendocino mustard, you can either substitute another hot and sweet mustard or just use 1 Tbsp. of Dijon and no hot and sweet mustard. Practically every store in my area carried Mendocino mustard now; but it might be different in your neck of the woods. Substituting something else shouldn't make too much of a difference.