| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Yellow cornmeal |
| 1/2 | ts | Paprika |
| 1/4 | ts | Pepper |
| 4 | Skinned trout fillets, (6-ounce) rainbow or brook | |
| 1 | tb | Olive oil |
| 1/2 | c | Dry vermouth |
| 2 | tb | Chopped nicoise olives |
| 2 | tb | Capers |
| 2 | tb | Finely chopped fresh parsley |
| 1 1/2 | tb | Lemon juice |
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 1 | Garlic clove, minced |
INSTRUCTIONS
Combine first 3 ingredients in a dish; stir well. Dredge fish in cornmeal mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side or until browned. Remove fish from skillet; set aside, and keep warm. Wipe skillet clean with paper towels. Combine vermouth and next 7 ingredients (vermouth through garlic) in skillet; stir until well-blended. Bring to a boil over medium-high heat, and cook 1 minute or until slightly thickened, stirring constantly. Spoon 2 tablespoons over each fish fillet. Yield: 4 servings. Per serving: 224 Calories; 9g Fat (43% calories from fat); 17g Protein; 10g Carbohydrate; 46mg Cholesterol; 260mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #417 by [email protected] on Jan 28, 1997.
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