CHEF JEFF — ONE BYTE AT A TIME: Trout Amandine

Consider topping freshly fried or broiled fish with toasted almonds.

Trout Amandine

2 ¾-pound whole trout (or tilapia, grouper, flounder, sole)

¼ cup skim milk

¼ cup flour

Salt and freshly ground black pepper

2 teaspoons olive oil

1 tablespoon sliced almonds

3 tablespoons lemon juice

2 tablespoons freshly chopped parsley

4 slices lemon, for garnish

Rinse fish. Dry with paper towel. Open fish flat. Dip in milk. Season with salt, pepper. Dip fish in flour. Shake off excess. Heat oil in nonstick skillet large enough to hold fish in one layer over medium-high heat. Saute fish for 2 minutes each side. Remove to plate. Add almonds to skillet. Saute until slightly golden. Sprinkle fish with lemon juice, almonds, parsley. Garnish plate with lemon slices.

Yield: Serves 2.

Approximate nutritional analysis per serving: 409 calories, 97 milligrams cholesterol, 40 grams protein, 17 grams carbohydrates, 2 grams fiber, 110 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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