Trout With Capers And Olives

• 4 trout fillets
• 1/4 cup cornmeal
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 cup dry vermouth or 1/2 cup white wine
• 2 tablespoons chopped nicoise olives
• 2 tablespoons capers
• 2 tablespoons chopped parsley
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 clove garlic, minced

1. Combine corn meal, paprika and pepper, stir well.
2. Dredge fish in corn meal mix.
3. Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
4. Remove from skillet and place on paper towel.
5. Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
6. Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
7. Spoon over fish fillets.
8. Serve with white rice.

trout, cornmeal, paprika, pepper, olive oil, white wine, nicoise olives, capers, parsley, lemon juice, cornstarch, salt, clove garlic

Taken from www.food.com/recipe/trout-with-capers-and-olives-28628 (may not work)