• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Trout Fillets with Capers and Olives

  • Recipe Submitted by on

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


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

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