Trout with Capers and Olives

Total Time
21mins
Prep 15 mins
Cook 6 mins

Ingredients Nutrition

Directions

  1. Combine corn meal, paprika and pepper, stir well.
  2. Dredge fish in corn meal mix.
  3. Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
  4. Remove from skillet and place on paper towel.
  5. Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
  6. Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
  7. Spoon over fish fillets.
  8. Serve with white rice.

Reviews

(1)
Most Helpful

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!

Aunt Cookie February 20, 2007

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