Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 91-03-02  00:47
   FROM: KOCHUK_BILL @CASG
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: Citrus Trout Amandine (easy to make!)

Here's a good one adapted from Sunset's Light Cuisine. Had it with steamed
broccoli and new potatoes (and, of course, the rest of the wine.) Enjoy!

Citrus Trout Amandine

vegetable oil cooking spray
2 or 3 boned trout (headless is my preference), cut in half lengthwise
3 tablespoons margarine
3 shallots, chopped
3 Tablespoons orange juice (half of an orange gave me enough)
3 Tablespoons lemon juice
1/3 cup dry white wine
1/4 cup sliced almonds

Coat shallow baking dish with spray. Place trout, skin side down in dish in
a single layer.

In a small frying pan, melt 1 1/2 T. of the margarine over medium heat. Add
shallots and cook until soft (about 5 min.) Pour shallot mixture over trout.

Mix orange juice, 1 T. of the lemon juice and the wine. Pour over trout.

Bake fish, uncovered, at 350 degrees F. 12-15 minutes. About 5 minutes before
fish is done, heat remaining 1 1/2 T. margarine in frying pan until foamy. Add
almonds and stir until nuts begin to brown. Remove pan from heat and stir in
remaining 2 T. lemon juice. Spoon almond mixture over fish. Serves 4-6.