Sautéed Trout with Tomato Caper Sauce
Ingredients
- 1 ½ pound(s) trout
- ½ teaspoon(s) salt and pepper
- 2 ounce(s) almonds - slivered and toasted
- extra capers for garnish
- 2 tablespoon(s) olive oil
- SAUCE:
- ¾ cup(s) flour
- + 14 more ingredients
-
- ¾ cup(s) milk
- 4 tablespoon(s) unsalted butter
- 3 tomatoes - roma, sliced thin or diced
- 6 tablespoon(s) parsley -fresh and chopped
- lemon - juiced
- 1 ½ teaspoon(s) capers - drained
- RICE:
- 1 cup(s) rice
- 2 tablespoon(s) butter
- 5 stalk(s) celery - sliced thin
- 4 green onions - chopped
- lemon - juiced and zested
- 1 lemon - sliced for garnish
- TROUT:
Combine flour, salt and pepper in a shallow dish. Pour milk into another shallow dish. Heat 2 tablespoons of oil in a frying pan. Dip the fish fillets in the milk and then in the flour mixture. Turn to coat completely. Place in the frying pan, two at a time and sauté until lightly browned and...
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