Fillets Almandine

Course : Seafoods
Serves: 6
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6 fillets trout fillets -- or salmon 8 oz
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
1 teaspoon paprika
1 teaspoon salt
1 bunch parsley

Preparation / Directions:

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. Adapted from a recipe in "Frozen Fillets" - Fisheries and Marine Service, Government of Canada

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