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INGREDIENTS:
- Fresh Filet of speckled trout (spotted sea bass) 1 pound
- 1 stick of butter
- 5 talblespoons sliced almonds
- juice from 1 small lemon
- 1 teaspoon chopped parsley
- salt, fresh pepper.
UTENSILS: stainless steel skillet regular size
DIRECTIONS:
1. Saute trout with1/2 stick of butter until golden brown color and cooked through.
2. Remove trout and keep hot.
3 Add 1/2 stick butter to skillet and brown almonds in same skillet.
4. Add lemon juice to browning almonds.
5. Pour over trout. Sprinkle parsley. Light salt. Very light pepper.
6. Serve immediately.
NOTE: For Mediterranean style use high quality olive oil instead of butter.
ALSO NOTE: Redfish can be substituted for trout.
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