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.

Related recipes