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Trout Almondine

Guest Author - Sandy Moyer

Trout Almondine

  • 2 trout fillets (about 6 oz. each)
  • 1/2 tsp. lemon pepper
  • 3 tsp. butter, divided
  • 2 T. thinly sliced almonds
  • 1 T. lemon juice
  • lemon wedges and parsley sprigs for garnish

Preparation -
Rinse the trout fillets and pat dry. Sprinkle with lemon pepper; set aside. Place 1 teaspoon butter in 9" glass pie plate. Microwave, uncovered, on full power for 45 seconds, or until melted. Stir in the almonds; toss to coat. Microwave on full power for 3 minutes, or until light golden brown, stirring once; set aside. Place the remaining 2 teaspoons margarine in a microwave-safe 7" x 11" (or similar size) baking dish. Microwave on full power for 45 seconds or until melted. Stir in the lemon juice. Arrange the trout fillets, skin side down, in the dish. Tuck under any thin edges to make an even thickness. Cover loosely with waxed paper. Microwave on full power for 2-1/2 minutes or more... cook just until the fish flakes easily when tested with a fork. Let stand, covered, for 2 minutes. Transfer the trout to warm, individual serving plates. Sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.

recipe courtesy of The National Fisheries Intstitute, Inc

iconiconWith Rock ’N Serve® icon from Tupperware, the seal stays on so splatters stay in, while tiny feet on the bottom of the containers allow microwaves to totally surround the container. Sizes include a Large Deep for main courses, a Medium Deep for side dishes, Medium Shallows for sauces and a Divided Dish. Buy the 5 piece set and save!
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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