Trout Fillets with Capers & Olives
¼ cup yellow cornmeal
½ teaspoon paprika
¼ teaspoon ground pepper
4 (6 ounce) skinless rainbow trout fillets
1 tablespoon olive oil
1 garlic clove, minced
½ cup dry vermouth
2 tablespoons chopped olives
2 tablespoons minced fresh parsley
2 tablespoons drained capers
1 ½ tablespoons fresh lemon juice
½ teaspoon cornstarch
¼ teaspoon salt
1. Combine the cornmeal, paprika and pepper on a plate and dredge the fillets in the mixture. Heat the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook 2 minutes on each side or until browned. Remove the fillets from the skillet, set aside and keep warm.
2. Combine the garlic, vermouth, olives, capers, parsley, lemon juice, cornstarch and salt in the skillet and stir until well blended. Heat to boiling over medium-high heat and cook until slightly thickened, about 1 minute, stirring constantly. Spoon 2 tablespoons of the sauce over each fish fillet.