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CATEGORY CUISINE TAG YIELD
Seafood Seafood 2 Servings

INGREDIENTS

2 Boned trout, halved
1/2 c Butter
1/4 c Flour
1 To 2 T fresh lemon juice
1/2 Lemon, sliced
3/4 c Grand Marnier
1/3 c Butter, sliced
2 T Parsley, chopped

INSTRUCTIONS

Melt butter over medium high flame in large frypan. Put flour in
plastic bag, add trout, one at a time. Shake to coat.  Place in pan
skin side up, brown 5 minutes. Sprinkle lemon juice over trout.  Add
lemon slices to pan. Turn trout and brown 1 to 2 minutes. Remove  trout
and lemons to heated platter.  Step two: Pour off any butter in  pan,
add Grand Marnier. Shake pan, turn flame to low. Ignite Grand  Marnier.
Allow flames to subside. Whisk butter pieces into pan until  sauce
thickens. Pour a little sauce over trout, sprinkle with  parsley. Pour
remaining sauce into serving bowl and pass. Source:  Cooking In The
Nude--Quickies, c1984  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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