Preparation:
In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stops. Stir in almonds; cook, stirring, for 1-2 minutes or until golden. With slotted spoon, remove and set aside.
Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 teaspoon pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter.
Return almonds to pan; stir in green onions. Pour over fish.
Add a green vegetable such as frozen asparagus, plus rice fluffed and well-seasoned with fresh parsley.
Source: Canadian Living magazine - Nov 94 Test Kitchen recipe [-=PAM=-] |
