Prep 15 mins
Cook 6 mins
- 4 trout fillets
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil
- 1⁄2 cup dry vermouth or 1⁄2 cup white wine
- 2 tablespoons chopped nicoise olives
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1 1⁄2 tablespoons lemon juice
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1 clove garlic, minced
- Combine corn meal, paprika and pepper, stir well.
- Dredge fish in corn meal mix.
- Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
- Remove from skillet and place on paper towel.
- Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
- Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
- Spoon over fish fillets.
- Serve with white rice.
Very nice! I used tilapia instead of trout, but otherwise followed the recipe closely. I'd never made a sauce with vermouth before, and it turned out really tasty. It seemed like there wasn't enough sauce when I finished cooking it, but it's very potent and a little bit goes a long way. Next time, I don't think I'll add the parsley to the pan until after I'm done reducing the sauce, so that it keeps its bright color. Also, I might try using masa harina instead of cornmeal to coat the fish, because the texture would be a little finer. Thanks for posting such a nice recipe...I'm sure I'll be making it again!