2 tb Butter
1/2 c Sliced almonds
1 1/2 lb Trout fillets
2 tb Lemon juice
1/4 c Green onions, finely chopped
In a large nonstick skillet, heat butter over medium-high heat until
browned and sizzling stops. Stir in almonds; cook, stirring, for 1-2
minutes or until golden. With slotted spoon, remove and set aside.
Add trout fillets, skin side up; cook for 4-5 minutes or until edges
are opaque and bottom is browned. Turn fillets and cook for 2 minutes.
Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2 minutes or until
fish flakes easily when tested with fork. With slotted spatula, remove
fillets to serving platter.
Return almonds to pan; stir in green onions. Pour over fish.
Add a green vegetable such as asparagus, plus rice fluffed and well
seasoned with fresh parsley.
Makes 4 servings.