Trout Almondine

4 servings

Broiling instead of frying makes this a healthy, tasty dish.

• 1/4 cup margarine or butter
• 1 tablespoon chopped onions
• 1 tablespoon lemon juice
• 1/4 cup sliced lightly toasted almonds
• 1 tablespoon chopped fresh parsley
• 4 4 ounces rainbow trout fillets
•    salt and pepper, to taste
• 1/8 teaspoon ground cayenne pepper
• 2 teaspoons lemon juice
•    lemon slices

Combine margarine, chopped onion, and 1 tablespoon lemon juice in a saucepan; cook over medium heat 5 minutes or until margarine melts and onion is tender; stirring occasionally. Stir in toasted almond slices and chopped fresh parsley. Set aside, and keep warm.

Line a 11 x 7 x 1 1/2-inch baking pan (dish) with aluminum foil. Place fillets in dish; sprinkle with salt, pepper, ground red pepper, and 2 teaspoons lemon juice. Broil 5 1/2-inches from heat 8 minutes or until fish flakes easily when tested with a fork. Transfer fillets to individual serving plates.

Top fillets with almond mixture. Garnish with lemon slices, if desired.

Bon appetit!