Trout Meuniere (Recipe)

Ingredients

6 dressed trout or 6 freshwater bass fillets

1/2 cup fine saltine cracker crumbs (15 crackers)

1/4 cup butter or margarine

1 2-ounce package slivered almonds

1/2 cup dry white wine

2 tablespoons lemon juice

2 tablespoons snipped parsley

Lemon twists (optional)

Parsley (optional)

Steps

1. Rinse the fish; do not pat dry.  Roll each piece of fish in the cracker crumbs.

2. In a large skillet, melt 2 tablespoons of the butter or margarine.  Add the fish pieces and gently cook for 2 to 3 minutes on each side or until the fish flakes when tested with a fork.  Do not overcook.

3. Using a spatula, carefully remove the fish form the skillet and transfer to a serving platter.  Keep warn.

4. Melt the remaining 2 tablespoons butter in the skillet.  Add the almonds and cook and stir until the almonds are lightly browned.  Spoon the almonds over the fish.

5. Add the wine, lemon juice and snipped parsley to the skillet.  Simmer for 2 minutes.  Pour the sauce over the fish and almonds.

6. Garnish the fish with the lemon twists and the parsley sprigs, if desired.

Tips:

If you're watching your sodium intake, use low-sodium saltine crackers.

For added flavor, add a pinch of fresh or dried herbs to the cracker crumbs.  Basil, dillweed or savory would work well with the flavor from the almonds.

Here's how to make sure the fish you busy is fresh.  First, use your nose.  Fresh fish in any form has a fresh, mild odor.

Next, take a good look.  For whole, drawn or dressed fish, look for shiny, taut and iridescent skin and clear, bright eyes.  The gills should be bright red or pink and not slippery.

Fillets should have a moist appearance with clean cuts.  Ragged edges and  discoloration indicate poor quality.

Buy equal-sized fish or pieces of fish to ensure uniform doneness.