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Photo: freefoodphotos.com
Ernesto Andrade

Fresh Trout With Key Lime Butter


INGREDIENTS

  • 4 8-10 ounce servings whole trout*, cleaned and
  • dressed
  • Salt and cracked pepper to taste
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire Sauce
  • 1/2 cup Key Lime juice
  • 1 cup all-purpose flour
  • 1/4 cup melted butter or margarine
  • Juice of 3 Key Limes
  • 1/2 cup slivered and toasted almonds
  • 1 tablespoon chopped fresh parsley for garnish
  • 3 Key Limes, thinly sliced for garnish

DIRECTIONS

STEP 1
Season each fish with salt, cracked pepper and cayenne to taste. Dip each piece into the flour and coat well on both sides.

STEP 2
Heat a large skillet, then add butter or margarine, and when butter is heated add 2 of the fillets. Cook on each side for about 4-5 minutes, until completely cooked through, turning gently. Repeat for the remaining 2 fillets.

STEP 3
Place fish on a heated plate, reserving pan drippings. Add in Key Lime juice and bring to a boil. Place 1/4 of the almonds over each portion, then pour pan drippings over each and sprinkle with parsley. Garnish with Key Lime slices.

STEP 4
Serves: 4

Keywords: SEAFOOD, TROUT, SKILLET, LIME
Copyright Joyce LaFray. All Rights Reserved.