4 servings

Broiling instead of frying makes this a healthy, tasty dish.

1/4 cup Fleischmann's margarine
1 tablespoon chopped onions
1 tablespoon lemon juice
1/4 cup sliced lightly toasted almonds
1 tablespoon chopped fresh parsley
4 4 ounces rainbow trout fillets
salt and pepper, to taste
1/8 teaspoon ground cayenne pepper
2 teaspoons lemon juice
lemon slices

Combine margarine, chopped onion, and 1 tablespoon lemon juice in a saucepan; cook over medium heat 5 minutes or until margarine melts and onion is tender; stirring occasionally. Stir in toasted almond slices and chopped fresh parsley. Set aside, and keep warm.

Line a 11 x 7 x 1 1/2-inch baking pan (dish) with aluminum foil. Place fillets in dish; sprinkle with salt, pepper, ground red pepper, and 2 teaspoons lemon juice. Broil 5 1/2-inches from heat 8 minutes or until fish flakes easily when tested with a fork. Transfer fillets to individual serving plates.

Top fillets with almond mixture. Garnish with lemon slices, if desired.

2 lbs. trout fillets or other fish fillets
1/2 c. all purpose flour
1 tsp. seasoned salt
1 tsp. paprika
4 tbsp. butter, melted & divided
1/2 c. sliced almonds
2 tbsp. lemon juice
1 tbsp. chopped parsley
5 drops hot pepper sauce

Cut fish into serving size portions. Combine flour, seasoned salt, paprika in shallow dish. Roll fish in flour mixture and place skin side down on well greased broiler pan. Drizzle 2 tablespoons of the butter over fish. Broil 4" from heat 8 to 10 minutes or until fish begins to flake when tested with a fork. Turn fillets over halfway through cooking time.