Trout Fillets with Capers and Olives
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1/4 | c | Yellow cornmeal |
| 1/2 | ts | Paprika |
| 1/4 | ts | Pepper |
| 4 | Skinned trout fillets, (6-ounce) rainbow or brook | |
| 1 | tb | Olive oil |
| 1/2 | c | Dry vermouth |
| 2 | tb | Chopped nicoise olives |
| 2 | tb | Capers |
| 2 | tb | Finely chopped fresh parsley |
| 1 1/2 | tb | Lemon juice |
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 1 | Garlic clove, minced |
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