INGREDIENTS

INSTRUCTIONS

Put the fish in a shallow dish and add the milk. Turn the fish to  coat
on both sides. Set aside. Peel the lime. Cut the flesh from the  white
pulpy sections to make wedges. Set aside. Remove the fish from  the
milk without patting dry. Dip the fish in the flour to coat on  all
sides. Shake off any excess flour. Heat the oil in a skillet  large
enough to hold the fish in one layer. Add the fifh and cook  over
moderately high heat 2-3 min. or until golden brown on one side  Turn
and cook on the other side, basting often, about 8-10 min.  Transfer
the fish to a warm serving platter and keep hot. Heat 1 tbsp  of butter
in another skillet and add the mushrooms. Cook, shaking the  skillet
and stirring, until the mushrooms are soft. Continue cooking  until the
liquid evaporates and the mushrooms are browned, about 3  min. Arrange
the mushrooms neatly over the trout. Arrange the lime  wedges
symmetrically between the mushroom slices. Sprinkle any  accumulated
lime juice over the trout. Heat the remaing butter in the  skillet in
which you cooked the mushrooms. Continue cooking untilo  the butter is
lightly brown. Pour this over the trout. Sprinkle with  parsley.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 33.4mg
Sodium: 126.9mg
Potassium: 135.3mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: 1.3g
Protein: 2.2g