| 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
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