| 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 igor@digex.net on Jan 28, 1997.
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