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Ingredients
- 1/3 c. Butter
- 1/2 c. Slivered almonds
- 1 c. Lowfat milk
- 1/2 c. All purpose flour
- Â Â Salt and pepper to taste
- 4 x Rainbow Trout fillets
- 1/3 c. Dry white wine
- Â Â Amaretto
- 3 x Rosemary sprigs
- 2 x Lemons, cut into wedges
Directions
- In large skillet, heat butter. Add in almonds. Saute/fry till lightly browned.
- Remove almonds with slotted spoon to small plate. Set aside. In a shallow dish, pour lowfat milk. In another shallow dish, combine flour with salt and pepper. Dip trout first in lowfat milk, then in flour. In drippings in the same skillet, cook trout on both sides over medium high heat till lightly browned. Add in wine. Heat to boiling. Transfer fillets to serving dish.
- Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish of rosemary and lemon wedges.
- Approximately 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 1338 | |
| Calories from Fat 755 | 56% |
| Total Fat 86.22g | 108% |
| Saturated Fat 46.1g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 618mg | 26% |
| Potassium 1287mg | 37% |
| Total Carbs 78.97g | 21% |
| Dietary Fiber 6.0g | 20% |
| Sugars 22.05g | 15% |
| Protein 45.16g | 72% |
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