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Trout Fillets with Capers and Olives

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CATEGORY CUISINE TAG YIELD
Seafood Fish and, Seafood 4 Servings

INGREDIENTS

1/4 c Yellow cornmeal
1/2 ts Paprika
1/4 ts Pepper
4 Skinned trout fillets, (6-ounce) rainbow or brook
1 tb Olive oil
1/2 c Dry vermouth
2 tb Chopped nicoise olives
2 tb Capers
2 tb Finely chopped fresh parsley
1 1/2 tb Lemon juice
1/2 ts Cornstarch
1/4 ts Salt
1 Garlic clove, minced

INSTRUCTIONS

Combine first 3 ingredients in a dish; stir well. Dredge fish in cornmeal
mixture. Heat oil in a large nonstick skillet over medium-high heat. Add
fish; cook 2 minutes on each side or until browned. Remove fish from
skillet; set aside, and keep warm. Wipe skillet clean with paper towels.
Combine vermouth and next 7 ingredients (vermouth through garlic) in
skillet; stir until well-blended. Bring to a boil over medium-high heat,
and cook 1 minute or until slightly thickened, stirring constantly. Spoon 2
tablespoons over each fish fillet. Yield: 4 servings.
Per serving: 224 Calories; 9g Fat (43% calories from fat); 17g Protein; 10g
Carbohydrate; 46mg Cholesterol; 260mg Sodium
Recipe by: Cooking Light, Jul/Aug 1995, page 127
Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.

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