Sea Trout Almondine

This can be done with fresh water Trout or any other white flesh fish.

8 tablespoons butter

1/2 cup slivered almonds

1 cup buttermilk

2 teaspoons black pepper

1 1/2 teaspoons garlic powder

Salt, to taste

4 fresh sea trout fillets, 5 to 6 ounces each shopping list

All-purpose flour, as needed

Juice of 1 lemon

2 tablespoons fresh parsley

In a skillet over medium heat, melt 1 1/2 tablespoons butter. Sauté the almonds in butter until golden brown. Remove and set aside.

Season the buttermilk with salt, pepper, and garlic powder. Dip fish in buttermilk, then roll in flour, coating both sides. Shake excess flour from fillets.

Melt 5 tablespoons of butter in a skillet and sauté fillets until golden brown. Remove fish. Place on warm serving plates and keep hot.

In the same skillet, add the lemon juice, 1 1/2 tablespoons butter, and toasted almonds. Sauté for 1 minute until hot. Pour over fish, sprinkle with parsley and serve.