Side Pannel
Trout Fillets with Capers and Olives
Trout Fillets with Capers and Olives
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/4 c Yellow cornmeal
- 1/2 ts Paprika
- 1/4 ts Pepper
- 4 Skinned trout fillets,
- -(6-ounce) rainbow or brook
- 1 tb Olive oil
- 1/2 c Dry vermouth
- 2 tb Chopped nicoise olives
- 2 tb Capers
- 2 tb Finely chopped fresh parsley
- 1 1/2 tb Lemon juice
- 1/2 ts Cornstarch
- 1/4 ts 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
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
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