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Directions:
In a large nonstick skillet, heat butter over medium-high heat until browned
and sizzling. Stir in almonds and cook, stirring, for 1 to 2 minutes or until golden. With slotted spoon, remove and set aside. Add trout fillets, skin side up and
cook for 4 to 5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 tsp pepper, then cook
for 1 to 2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter. Return almonds to pan and stir in
green onions. Pour over trout fillets. Serve with fresh asparagus and steamed white rice. Makes 4 servings.
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