| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
2 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) filleted trout; cut in half lengthwise -or- |
| 2 |
|
(1-1/2 lb) filleted trout |
| 1/2 |
c |
Unsalted butter |
| 1/4 |
c |
Sliced almonds |
| 1/4 |
c |
Dry white wine |
| 1/2 |
|
Lemon; juice of |
| 1 |
sm |
Fresh hot green chile; such as Jalapeno or Serrano; thinly sliced crosswise |
INSTRUCTIONS
Rinse trout & pat dry. Melt butter in large, heavy skillet. Add trout,
flesh side down; cook until golden brown on bottom, then turn. Add almonds
& stir until browned. Pour wine all over, then sprinkle with lemon juice &
chile slices. Cover & cook over medium-low heat about 5 minutes or until
fish flakes readily when prodded in thickest part. Serve hot. Makes 2
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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