4 fillets trout — or most other Great Lakes species
1 cup milk
1 t salt
1/8 t black pepper
½ cup flour
8 T butter
½ cup almonds, finely chopped
Dip fillets in milk seasoned with salt and pepper. Coat with flour. Melt 4 teaspoons butter in 10 inch skillet. Brown fillets on both sides. Remove fish and set aside. Melt remaining butter in skillet and sauté almonds. Serve over fillets. Garnish with lemons, parsley and cherry tomatoes.
Adapted from Louisiana Sea Grant
