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Categories:
trout cornmeal paprika pepper olive oil white wine Nicoise olives capers parsley lemon juice cornstarch salt clove garlic
Viewed: 37 - Published at: 10 months agoIngredients
- 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
Method
- Combine corn meal, paprika and pepper, stir well.
- Dredge fish in corn meal mix.
- Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
- Remove from skillet and place on paper towel.
- Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
- Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
- Spoon over fish fillets.
- Serve with white rice.
