Testy trout amandine

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, .

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