Name: Sauteed Trout W/bacon and Chives "Lemonette"
Ingredients: 4 tb Olive Oil; 4 Pices Boneless Trout (Cut Into 8 Fillets); 1 c All-Purpose Flour; Salt And Pepper; 4 Strips Bacon; Cut Into,1/2" Inch P; 1 lg Clove Garlic; Peeled & Minced; 2 tb Chives; Chopped 1/2" Pieces; 1 1/2 tb Lemon Juice

In the exercise of His common grace, God displays patience and forbearance with the world. But patience and forbearance ought to lead men and women to repentance. Instead, it emboldens the unbeliever in his sinful rebellion and mocking of God, and the patience of God is then turned into a rationale to rebel further against God. This does nothing more than store up greater judgment because of their ungodly response to His kind patience (Rom. 2:4-5).

Harry Reeder

CATEGORY	CUISINE	TAG	YIELD
Seafood	Atlanta	Fish	4	Servings

INGREDIENTS

4	tb	Olive Oil
4		Pices Boneless Trout (Cut Into 8 Fillets)
1	c	All-Purpose Flour
		Salt And Pepper
4		Strips Bacon; Cut Into,1/2" Inch P
1	lg	Clove Garlic; Peeled & Minced
2	tb	Chives; Chopped 1/2" Pieces
1 1/2	tb	Lemon Juice

INSTRUCTIONS

Heat 2 tablespons olive oil in a large nonstick skillet over medium heat
Lkghtly season and flour the trout. Saute half the trout until brownd,
about three minutes on each side, and set aside on a warm platter Add the
remaining 2 tablespoons olive oil to the pan and saute the rest of the
trout, removing it to the platter as it is done. Keep warm. Add the bacon
to the pan and saute until brown and beginning to crisp. Turn off the het
and add the garlic, chives ad lemon juice to the pan. Adjust the salt and
pepper to taste. To serve, place two fillets on each of four warm plates
and spon the dressng over the trout
Recipe by: Atlanta Journal Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by ksmith3001@juno.com (Katherine L Smith) on Jul 24, 1997

A Message from our Provider:

“Have you thanked God today?”