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Category:Seafood - Author:N/A- Contributor:

Trout Almandine

Ingredient:

8 Trout fillets (skinned)
1 Stick of butter (1/4 Pound)
1 Cup flour
1 Juiced Lemon (keep juice)
2 Teaspoons of salt or to taste
1 Cup of chopped parsley (Flat leaf preferably)
3 Teaspoons of red pepper or to taste.
1 Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)

Direction:

Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.

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Pick of the Week

Title:COCO LOPEZ CAKE - Author: - Contributor:

Ingredient:
1 box butter cake mix
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used
in Pina Coladas)
1 sm. tub Cool Whip

Direction:
Combine cake mix with 1/2 package of coconut and bake in 13 x

9 inch pan. Allow to cool, then poke holes with handle end of

wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool

Whip and remaining coconut. Keep refrigerated.