Trout Fillets With Capers And Olives

Course : Fish
Serves: 4
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1/4 cup yellow cornmeal
1/2 teaspoon paprika
1/4 teaspoon pepper
4 fillets 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 clove garlic -- minced

Preparation / Directions:

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.

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