Trout with Capers and Olives |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
4 trout fillets |
1/4 cup cornmeal |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1/2 cup dry vermouth or 1/2 cup white wine |
2 tablespoons chopped nicoise olives |
2 tablespoons capers |
2 tablespoons chopped parsley |
1 1/2 tablespoons lemon juice |
1/2 teaspoon cornstarch |
1/4 teaspoon salt |
1 clove garlic, minced |
Directions:
1. Combine corn meal, paprika and pepper, stir well.
2. Dredge fish in corn meal mix.
3. Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
4. Remove from skillet and place on paper towel.
5. Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
6. Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
7. Spoon over fish fillets.
8. Serve with white rice.
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