Recipe - Testy Trout Amandine

1 (3lb) filleted trout; cut
in half lengthwise or
2 (1One half lb) filleted trout
One half cup Unsalted butter
One fourth cup Sliced almonds
One fourth cup Dry white wine
One half Lemon; juice of
1 small Fresh hot green chile;
such as Jalapeno or
Serrano; thinly cut or sliced up
crosswise

Rinse trout & pat dry. Melt butter in large, heavy skillet. Add trout,
flesh side down; cook until golden brown on bottom, then turn. Add almonds
& stir until browned. Pour wine all over, then sprinkle with lemon juice &
chile slices. Cover & cook over mediumlow heat about 5 minutes or until
fish flakes readily when prodded in thickest part. Serve hot. Makes 2
servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.