I boned four fish!!

I learned a lesson today.... do not buy whole fish when you want fillets. The price might be appealing, but a phone call to PA and time with the Joy of Cooking cannot really teach you how to fillet a fish. Whew. I will never do that again!! Granted, no one found a bone!! YES! This is a recipe I thought Chris would love....I was right! There are no leftovers! Here it is: Please note measurements are approximate you may need to add a bit... this is all part of learning to cook. We usually do recipes with only ingredients, so I estimated!!

Trout Almondine
Fish
4 Trout fillets. Rainbow trout is great but sea trout, red snapper, red fish, flounder and similar fish also work well.
1 generous cup Flour
1/8 tsp of Cayenne pepper
½ tsp black pepper
½ tsp white pepper
1 or 2 Tbs butter
1 or 2 Tbs olive oil

Sauce
½ stick or more butter
¼ cup almonds, sliced or slivers
1 or 2 lemons’ juice (depends on taste)
dash of Worcestershire sauce
chopped Italian parsley for flair!

Make the sauce before you start the fish. For sauce, brown butter in a sauce pan. When it is dark chocolate brown, add the almonds, stirring while they get golden. Let this cool until you can add the lemon juice and Worcestershire without boiling. When ready to serve heat the sauce and spoon over the fish and sprinkle with parsley.

For the fish. Wash the filets in cold water and pat dry with paper towels. Meanwhile, heat butter and olive oil in large pan. Put flour and three peppers in a paper bag and add the fish and shake to coat completely (you can do this in a big ziplock too). Fry the fish fillets, flesh side down first until golden. Don't cook the skin side down first because it may curl up.

I hope you enjoy! I know we did. I will say we add a lot of lemon to everything... cant get enough of it!! PS- we had to take the picture with a phone our camera is MIA! Cheers to a new adventure!