Trout fillets with capers and olives
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Yellow cornmeal |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| 4 | Skinned trout fillets, (6-ounce) rainbow or brook | |
| 1 | tablespoon | Olive oil |
| ½ | cup | Dry vermouth |
| 2 | tablespoons | Chopped nicoise olives |
| 2 | tablespoons | Capers |
| 2 | tablespoons | Finely chopped fresh parsley |
| 1½ | tablespoon | Lemon juice |
| ½ | teaspoon | Cornstarch |
| ¼ | teaspoon | Salt |
| 1 | Garlic clove, minced | |
Directions
Combine first 3 ingredients in a dish; stir well. Dredge fish in cornmeal mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side or until browned. Remove fish from skillet; set aside, and keep warm. Wipe skillet clean with paper towels.
Combine vermouth and next 7 ingredients (vermouth through garlic) in skillet; stir until well-blended. Bring to a boil over medium-high heat, and cook 1 minute or until slightly thickened, stirring constantly. Spoon 2 tablespoons over each fish fillet. Yield: 4 servings.
Per serving: 224 Calories; 9g Fat (43% calories from fat); 17g Protein; 10g Carbohydrate; 46mg Cholesterol; 260mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.