Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           yellow cornmeal
     1/2  teaspoon      paprika
     1/4  teaspoon      pepper
   4                    skinned trout fillets -- (6-ounce)
                        rainbow or brook
   1      tablespoon    olive oil
     1/2  cup           dry vermouth
   2      tablespoons   chopped nicoise olives
   2      tablespoons   capers
   2      tablespoons   finely chopped fresh parsley
   1 1/2  tablespoons   lemon juice
     1/2  teaspoon      cornstarch
     1/4  teaspoon      salt
   1                    garlic clove -- minced

Preparation:

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.