Trout Amandine

Instructions

1. 1

   With a fork, stir the Creole seasoning and salt into the flour. Rinse the fish fillets, pat then with a paper towel (but don't dry completely). Dredge through the seasoned flour. Shake off the excess flour.

2. 2

   6 Tbs. (3/4 of a stick) of the the butter in a large skillet over medium-high heat. When it begins to bubble, saute the fish fillets about three minutes on each side, or until golden brown. Move the fish to a pan in the oven at 250 degrees to stay warm while finishing the sauce.

3. 3

   Add the remaining butter to the pan, along with the lemon juice, Worcestershire, and vinegar. Whisk the pan ingredients to blend, and bring to bubbling again.

4. 4

   Add the almonds and lower the heat a little. Cook until the almonds just begin to turn a little brown at the edges. Spoon the sauce and the almonds over each trout fillet. Garnish with lemon wedges, parsley, and/or snipped green onion.