Trout Amandine


Broiled lemon-buttered fillets crowned with toasted almonds -- easy yet elegant


Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika. Roll portions in flour mixture and place in a single layer, skin side down, in a well-greased baking dish. Drizzle 2 tablespoons melted butter over portions. Broil about 4 inches from source of heat for 10 to 15 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute' almonds in remaining butter until golden brown, stirring constantly. Remove from heat and mix in lemon juice, hot pepper sauce, and parsley. Pour over portions and serve at once. Makes 4 to 6 servings.

2 pounds trout fillets, or other fresh fillets
cup flour
1 teaspoon seasoned salt
1 teaspoon paprika
cup melted butter or margarine
cup sliced almonds
2 tablespoons lemon juice
4 to 5 drops Tabasco
1 tablespoon chopped parsley

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