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.