Yield: 4 servings
Exchanges per serving:
3 Lean Meat
¼ cup reduced calorie margarine, melted
1 tablespoon chopped onion
1 tablespoon lemon juice
¼ cup sliced almonds, toasted
1 tablespoon chopped fresh parsley
4 4-ounce rainbow trout fillets
2 teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Lemon slices (optional)
1. Combine first 3 ingredients in a small saucepan; cook over medium heat 5 minutes or until onion is tender, stirring occasionally. Stir in almonds and parsley. Set aside, and keep warm.
2. Line an 11x7x1½ inch baking dish with aluminum foil. Place fish in dish; sprinkle with lemon juice and next 3 ingredients.
3. Broil 5½ inches from heat (with electric oven door partially opened) 8 minutes or until fish flakes easily when tested with a fork. Transfer fish to individual serving plates, and top with almond mixture. Garnish with lemon slices, if desired.