Name: Trout Sauteed in Walnut Oil
Ingredients: 1/2 c Walnuts broken OR pecans; 4 Trout fillets; A little flour; Salt and pepper; 2 tb Walnut oil OR hazelnut oil; 2 tb Sherry OR red wine vinegar

When Christ gives you soul-rest, there is rest for your conscience because He removes its sin-caused guilt. His soul-rest also includes rest for your mind because He reveals Himself as the truth of God. He ministers rest for your heart since it no longer has to frantically search for a haven of rest. There is rest in Him for your fears since your soul is in His loving, omnipotent hands for all eternity. Christ also provides rest for your sense of purpose now that you have Him to worship, love, and serve.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish	6	Servings

INGREDIENTS

1/2	c	Walnuts broken OR pecans
4		Trout fillets
		A little flour
		Salt and pepper
2	tb	Walnut oil OR hazelnut oil
2	tb	Sherry OR red wine vinegar

INSTRUCTIONS

Toast the nuts in a dry skillet over medium heat, shaking the pan
often, for about 5 minutes.  Set aside.  Wipe the skillet with paper
towels.
Dust the fish fillets with flour and shake off the excess.  Heat
just enough oil to film generously the bottom of the skillet.  Add the
fish, season with salt and pepper, and cook over medium heat until
pale gold on both sides, turning once.  Remove the fish to a warm
dish.  Pour the vinegar into the pan, stirring to melt any browned
bits, add the toasted nuts and spoon evenly over the fish.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

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