Preparation / Directions:
6 trout fillets (1/2 lb each)
2 Tablespoons melted butter
1/4 Cup blanched almonds
1 Tablespoon lemon juice
2 Tablespoons butter
paprika
salt
parsley
Put fillets on skewers and place on a rack over the grill. Brush with
butter. Cover your cooker or make a tent out of aluminum to cover the
fish. Cook without turning, 3-4 inches from source of heat until
fillets are cooked, about 10 minutes. Remove to a heated platter and
sprinkle with salt and paprika. While fillets are on the grill, melt 2
tablespoons of butter and add almonds. Pan fry and stir over low heat
until almonds are golden and butter is lightly browned. Remove from
heat, stir in lemon juice, then spoon over fillets. Garnish platter
with parsley. Serve with a fresh tossed salad, sweet potatoes and
dinner rolls.
|