Trout Amandine With Pineapple
|Slivered almonds||2 1⁄4 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Lemon juice||1 Tablespoon|
|Cleaned and boneless whole trout||48 Ounce (Six 8 Ounce Pieces)|
|Drained canned pineapple slices||6 , halved|
1. Put 2 tablespoons butter and almonds into a 9-inch glass pie plate. Cook uncovered in microwave oven 5 to 6 minutes at High; stir every minute just until almonds are lightly toasted. Set aside.
2. Melt 1/4 cup butter in a 2-cup glass measuring cup in microwave oven (about 1 minute at High). Add lemon juice; stir.
3. Brush whole trout inside and out with lemon-butter mixture. Arrange fish around edge of a microwave-oven-safe serving plate in a circular pattern. Fit a small piece of aluminum foil over each head to shield. Cover with plastic wrap. Cook in microwave oven 6 to 7 minutes
at High, or until fish flakes easily when tested with a fork. (Be certain to check for doneness under shielded area.) Remove from oven and let stand covered 2 minutes.
4. Meanwhile, arrange pineapple slices on toasted almonds. Cover with plastic wrap. Heat in microwave oven 2 minutes at High. Garnish fish with almonds and pineapple.