Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (3-lb) filleted trout; cut in half lengthwise -or- |
| 2 \N | (1-1/2 lb) filleted trout |
| ½ cup | Unsalted butter |
| ¼ cup | Sliced almonds |
| ¼ cup | Dry white wine |
| ½ \N | Lemon; juice of |
| 1 small | Fresh hot green chile; such as Jalapeno or Serrano; thinly sliced crosswise |
Rinse trout & pat dry. Melt butter in large, heavy skillet. Add trout, flesh side down; cook until golden brown on bottom, then turn. Add almonds & stir until browned. Pour wine all over, then sprinkle with lemon juice & chile slices. Cover & cook over medium-low heat about 5 minutes or until fish flakes readily when prodded in thickest part. Serve hot. Makes 2 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .