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Name: Trout Fillets with Capers and Olives
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Paprika; 2 tb fresh parsley Finely chopped; 1 1/2 tb Lemon juice; 1 Garlic minced; 1/4 ts Salt; 4 Skinned trout fillets; 1/2 c Dry vermouth; 1/4 c Yellow cornmeal; 2 tb nicoise olives Chopped; 1/2 ts Cornstarch; 1/4 ts Pepper; 1 tb olive oil; 2 tb Capers

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INGREDIENTS

1/2 ts Paprika
2 tb fresh parsley ; Finely chopped
1 1/2 tb Lemon juice
1 Garlic ; minced
1/4 ts Salt
4 Skinned trout fillets
1/2 c Dry vermouth
1/4 c Yellow cornmeal
2 tb nicoise olives ; Chopped
1/2 ts Cornstarch
1/4 ts Pepper
1 tb olive oil
2 tb Capers

Servings

INSTRUCTIONS

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 igor@digex.net on Jan 28, 1997.

NOTES

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Trout Fillets with Capers and Olives

1/2 ts Paprika
2 tb fresh parsley Finely chopped
1 1/2 tb Lemon juice
1 Garlic minced
1/4 ts Salt
4 Skinned trout fillets
1/2 c Dry vermouth
1/4 c Yellow cornmeal
2 tb nicoise olives Chopped
1/2 ts Cornstarch
1/4 ts Pepper
1 tb olive oil
2 tb Capers

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 igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 4

Calories: 265
Calories from Fat: 62 (23%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.5g
Cholesterol 45.8mg		14 %
Sodium 213mg		7 %
Potassium 408.4mg		11 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 16.2g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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