Free Recipe Trout Fillets with Capers and Olives

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Trout Fillets with Capers and Olives Recipe

1/4 c Yellow cornmeal
1/2 ts Paprika
1/4 ts Pepper
4 Skinned trout fillets,
-(6-ounce) rainbow or brook
1 tb Olive oil
1/2 c Dry vermouth
2 tb Chopped nicoise olives
2 tb Capers
2 tb Finely chopped fresh parsley
1-1/2 tb Lemon juice
1/2 ts Cornstarch
1/4 ts Salt
1 Garlic clove, minced

Trout Fillets with Capers and Olives Preparation

Combine first 3 ingredients in a dish; stir well. Dredge fish in cornmeal mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side or until browned. Remove fish from skillet; set aside, and keep warm. Wipe skillet clean with paper towels. Combine vermouth and next 7 ingredients (vermouth through garlic) in skillet; stir until well-blended. Bring to a boil over medium-high heat, and cook 1 minute or until slightly thickened, stirring constantly. Spoon 2 tablespoons over each fish fillet. Yield: 4 servings. Per serving: 224 Calories; 9g Fat (43% calories from fat); 17g Protein; 10g Carbohydrate; 46mg Cholesterol; 260mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #417 by on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 4

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