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.