From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-559888-461366
1 and one half cups milk
1 tsp. salt
6 to 8 8-oz. trout
fillets
One half cup flour
One half tsp. pepper
2
Tbsp. olive oil
3 Tbsp. butter
One half cup sliced
almonds
3 Tbsp. lemon juice
1 Tbsp. Worcestershire
sauce
Fresh parsley for garnish
Combine milk and salt together. Combine flour and pepper in a separate
bowl. Dredge trout fillets through milk and then flour mixture. Heat
oil in a frying pan to medium-high heat and fry trout for about 5
minutes per side. Meanwhile, melt butter in a skillet and add almonds.
Saute until golden brown. Add lemon juice and Worcestershire sauce and
mix well. Pour over trout fillets and garnish with parsley.
The Skinny: Using low fat milk might make you feel better about fat
and calories but it probably doesn't matter since you only dip the
fish in the milk.
Couscous with Asparagus
1 cup fresh asparagus after removing tough ends and cut into
bite-sized pieces
2 cups chicken broth
1 and one half cups
uncooked couscous
1 Tbsp. green onions, chopped
Salt and
pepper to taste
Hold each asparagus stalk near the tough end and bend stalk until it
snaps. Asparagus has this neat way of breaking just at the point
where the stalk becomes tough. Cut into bite-sized pieces and place in
a saucepan adding just enough water to cover. Bring to a boil and cook
for only a couple of minutes until asparagus are crisp-tender. Drain
asparagus and run under cold water to stop the cooking process. Bring
chicken broth to a boil; stir in couscous. Remove from heat and let
stand for several minutes until water absorbs. Stir in asparagus and
green onions; season with salt and pepper if desired. Chill dish
before serving.
The Skinny: Use low fat chicken broth.