| 1 | In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stips. |
| 2 | Stir in almonds; cook, stirring, for 1-2 minutes or until golden. |
| 3 | With slotted spoon, remove and set aside. |
| 4 | Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. |
| 5 | Turn fillets and cook for 2 minutes. |
| 6 | Sprinkle with lemon juice and ?ts pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. |
| 7 | With slotted spatula, remove fillets to serving platter. |
| 8 | Return almonds to pan; stir in green onions. |
| 9 | Pour over fish. |
| 10 | Add a green vegetable such as frozen asparagud, plus rice fluffed and wellseasoned with fresh parsley. |
| 11 | Makes 4 servings for $14.13cdn [nov 94] per serving: about 335 calories, 38 g protein, 19 g fat, 4 g carbohydrate, excellent source iron fast with five is a collection of recipes that require a maximum of five ingredients to make. |
