| 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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