Trout Amandine

Serves: 4
Total Calories: 95


1/4 cup reduced- calorie margarine
1 tablespoon chopped onion
1 tablespoon plus 2 teaspoons lemon juice, divided
1/4 cup almonds, toasted lightly
1 tablespoon chopped parsley
4 (4-ounce) rainbow trout fillets
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper


Combine margarine, chopped onion, and 1 tablespoon lemon juice in a saucepan. Cook over medium heat 5 minutes. Stir in almonds and parsley. Set aside and keep warm. Line 7x11x1 1/2- inch baking dish with foil. Place fillets in dish and sprinkle with salt, peppers, and 2 teaspoons lemon juice. Broil 5 1/2 inches from heat with door partially opened for 8 minutes, or until fish is flaky. Transfer to platter; top with almond/butter mixture.

Nutritional Facts:

Serves: 4
Total Calories: 95
Calories from Fat: 78

This Trout Amandine recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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