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...

View full recipe at RecipeTips.com

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