Yield: 2 Servings
|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, .