Pan-fried Trout With Sage And Almonds

Fruit-bearing is not a matter of being strong or weak, good or bad, brave or cowardly, clever or foolish, experienced or inexperienced. Whatever your gifts, accomplishments, or virtues, they cannot produce fruit if you are detached from Jesus Christ. Christians who think they are bearing fruit apart from the Vine are only tying on artificial fruit. They run around grunting and groaning to produce fruit but accomplish nothing. Fruit is borne not by trying, but by abiding.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish, Main dish	4	Servings

INGREDIENTS

1/4	c	Unbleached all-purpose flour
1/4	c	Sliced almonds
		with skins toasted
3	T	Dried sage leaves
1	t	Salt
		Freshly ground pepper to
		taste
4		Brook trout, about 1 lb.
		each
		cleaned
		heads and tails left on
6	T	Peanut or olive oil

INSTRUCTIONS

Place the flour, almonds, sage, salt, and pepper in a food processor,
and process until fine.  Sprinkle the mixture on a plate, and coat
each trout well with it. Sprinkle the cavities of the fish lightly
with additional salt and pepper.  Divide the oil between 2 large
skillets, and place over medium-high  heat. Saute the trout turning
once, until golden and crisp, about 10  minutes.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 550 Calories From Fat: 230 Total Fat: 26.3g Cholesterol: 0mg Sodium: 583.4mg Potassium: 156.1mg Carbohydrates: 67.5g Fiber: 3.3g Sugar: <1g Protein: 10.7g