| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Fish*shell, Main dish | 4 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 1/2 | c | Sliced almonds |
| 1 1/2 | lb | Trout fillets |
| 2 | T | Lemon juice |
| 1/4 | c | Green onions, finely chopped |
INSTRUCTIONS
In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stips. Stir in almonds; cook, stirring, for 1-2 minutes or until golden. With slotted spoon, remove and set aside. Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter. Return almonds to pan; stir in green onions. Pour over fish. Add a green vegetable such as frozen asparagud, plus rice fluffed and wellseasoned with fresh parsley. Makes 4 servings for $14.13CDN [Nov 94] Per Serving: about 335 calories, 38 g protein, 19 g fat, 4 g carbohydrate, excellent source iron Fast with Five is a collection of recipes that require a maximum of five ingredients to make. Source: Canadian Living magazine - Nov 94 Test Kitchen recipe [-=PAM=-] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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