4 - trout filets (about 1/2 lb. each)
Sweet 'N' Sour Sauce
1/2 cup brown sugar
1 cup vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoon corn starch
1 tablespoon salad oil
4 tomato wedges
2 medium onions cut in wedges
2 green peppers, sliced
1- 8 oz can, crushed pineapple

To prepare the Sweet 'N' Sour sauce, combine sugar, vinegar, and soy sauce; bring to a boil. Add tomato, onion, pepper and pineapple. Combine the cornstarch and water and then add to the vegetable mixture. Cook until thickened, stirring constantly. Add one tablespoon of salad oil. Makes about 4 cups.
Place the filets on a raised rack in a well-greased baking dish. Spread butter over the trout and cover the pan. Bake at 350 for 20 minutes. Carefully remove fillets. Remove the rack from the pan and discard the drippings.

Return the filets to the pan without the rack. Pour 2 cups of sauce over the fish and return to the oven, uncovered, for an additional 30 minutes. Serve filets on a platter of salad greens, covered with the remaining sauce, steaming white rice, broccoli in lemon juice, and fresh Italian bread.