• 6  whole trout
• Lemon juice
• Enriched all-purpose flour
• 6  tablespoons butter or margarine
• Salt and pepper
• 2  tablespoons butter or margarine
• ¹/₂ cup slivered blanched almonds
• 6  well-drained canned pineapple slices
• Paprika
• Lemon wedges

1. Rinse trout quickly under running cold water; dry thoroughly. Brush trout inside and out with lemon juice. Coat with flour.
2. Heat 6 tablespoons butter in a large skillet. Add trout and brown on both sides. Season with salt and pepper.
3. Meanwhile, heat 2 tablespoons butter in another skillet over low heat. Add almonds and stir occasionally until golden.
4. Sprinkle pineapple slices with paprika. Place pineapple in skillet with almonds and brown lightly on both sides. Arrange trout on a warm serving platter and top with pineapple slices and almonds. Garnish platter with lemon wedges.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.