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Broiled Trout with Raisins

6 Trout fillets
1/2 c Olive (corn, peanut) oil
1/4 c Champagne or white wine
1 Garlic clove, halved
Salt & pepper to taste
1/2 c Raisins, white

Clean, wash and quickly dry the trout fillets. Rub pyrex or other baking dish with the split half of garlic clove. Cut garlic into 2 or 3 pieces and leave in dish. Add the oil andliquid, also salt, pepper. Blend by stirring. Place the fillets in the dish and let stand 15 minutes, then turn and repeat. Meanwhile, preheat broiler to high heat. Lift fillets directly from liquid onto the grill, not less than 3 inches from flame. Brown on both sides taking care not to dry out fillets. Put raisins in marinade liquid and bring to a boil just enough to plump. Serve fish on warm plates with marinade and raisins. Also for: Any delicate flavored fish.

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