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4 sm. trout or sand dabs (1 1/2-2 lb. fish)
4 tbsp. butter, room temperature
2 tbsp. fresh chopped parsley & mint
Sm. clove garlic
Salt & pepper
VENETIAN SAUCE:
2 tbsp. butter
2 lg. red skinned onions
1 c. white wine
1 c fish stock
Salt & pepper
Wash fish. Make 2 incisions on both sides of fish. Blend together butter, herbs and seasoning. Press into incisions. Prepare sauce. Cook onions slowly in butter until soft. Add wine and simmer for 10 minutes. Add fish stock and seasoning and continue to simmer. Brush broiling pan with oil and preheat. Add fish and cook 8-10 minutes on both sides. Broil fish 4 inches from heat. Place fish on warm dish. Pour sauce over and serve.
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