Trout Fillets With Capers And Olives

Recipe Ingredients

1/4 cup	15g / 0.5oz	Yellow cornmeal
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Pepper
4		Skinned trout fillets - (6-ounce)
		Rainbow or brook
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Dry vermouth
2 tablespoons	30ml	Chopped nicoise olives
2 tablespoons	30ml	Capers
2 tablespoons	30ml	Finely chopped fresh parsley
1 1/2 tablespoons	22ml	Lemon juice
1/2 teaspoon	2.5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1		Garlic clove - minced

Recipe 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.

Source:
Cooking Light, Jul/Aug 1995, page 127

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