Sautéed Trout with Tomato Caper Sauce Prep Time: 20 minutes Cook Time: 20 minutes Servings: 4 Ingredients - TROUT: - 1 1/2 pounds trout - 3/4 cup flour - 1/2 teaspoon salt and pepper - 3/4 cup milk - 2 tablespoons olive oil - SAUCE: - 4 tablespoons unsalted butter - 3 tomatoes - roma, sliced thin or diced - 6 tablespoons parsley -fresh and chopped - 1/2 lemon - juiced - 1 1/2 teaspoons capers - drained - RICE:	1

	- 1 cup rice - 2 tablespoons butter - 5 stalks celery - sliced thin - 4 green onions - chopped - 2 ounces almonds - slivered and toasted - 1/2 lemon - juiced and zested - 1 lemon - sliced for garnish - extra capers for garnish    Tender, flaky trout sautéed to perfection, served on a bed of aromatic rice, and topped with a simple but delicious sauce of tomatoes and capers—what could be better?   Directions Combine flour, salt and pepper in a shallow dish. Pour milk into another shallow dish. Heat 2 tablespoons of oil in a frying pan. Dip the fish fillets in the milk and then in the flour mixture. Turn to coat completely. Place in the frying pan, two at a time and sauté until lightly browned and cooked through, approximatley 2 minutes each side. Transfer to a platter and keep warm while cooking the rest of the fillets. For the caper sauce, wipe out the frying pan after cooking all of the	2

	trout. Melt 4 tablespoons of unsalted butter in the pan. Add the tomatoes and simmer until the tomatoes are soft, approximately 5 minutes. Stir in the parsley, lemon juice and capers. Cook and stir until the ingredients are thickened, approximately 5 more minutes. For the rice, cook the rice according to the package directions. In a small skillet, sauté the celery, green onion, lemon juice and zest in two tablespoons of butter for 5-7 minutes. Add this to the cooked rice and stir to combine. On a serving platter place a mound of cooked rice, top with fillets and then the caper sauce. Garnish the platter with lemon slices and additional capers.	3