invited us for dinner and served the most delicious trout. He was happy to share his recipe, one that he and a friend had created while on a family vacation. When I looked at the ingredients, I knew it had to be good, although not too high on the healthy scale.
My two favorite fish, other than fresh mountain trout are salmon and tilapia. For a really quick dinner, I squeeze lime juice over the fillet and season with salt and pepper. I line a pan with foil and spray with Pam, put about 1 tablespoon of real butter cut into small pieces over the fish and bake at 400 degrees until it flakes easily with a fork. I like my fish to be well done.
To make this healthier, substituting a flavored olive oil for the butter works beautifully. Before serving, sprinkle capers on top. ...
Fish Ponchatrain
This is the recipe that Hal Young and Dick Watkins “invented” while on a family vacation.
• One trout or red fish fillet for each serving (skinned, rinsed in white vinegar, and patted dry)
For the sauce:
• 1 1/2 sticks real butter
• 1 lemon sliced
• 4 - 6 ounces slivered toasted almonds
• Olive or canola oil for pan frying
For the fish:
• Salt and Pepper
• Milk
• Flour
Almondine sauce:
Melt one stick of butter in small saucepan with lemon slices. Simmer briefly and use a fork to impart some of the lemon flavor into the butter by pressing the slices. Remove the lemon slices and add the almonds. Turn off the heat until ready to serve.
Fish:
Salt and pepper fish, dip in milk and shake in bag with flour to coat. Fry in skillet in hot oil that has been combined with the remaining 1/2 stick of butter. Fry one side until brown. Turn fish over and brown the other side. Serve with warm almondine sauce. The sauce may be served from a bowl so that guests may decide how many calories they can afford!
