Classic Trout Amandine

• 2 cups milk
• 2 teaspoons salt, divided
• 1/4 teaspoon hot sauce
• 6 (8- to 10-ounce) trout fillets
• 3/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 1 1/4 cups butter or margarine, divided
• 1 tablespoon olive oil
• 3/4 cup sliced almonds
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• Hot cooked couscous with chopped parsley and red bell pepper
• Garnish: fresh parsley sprigs

1. Stir together milk, 1 teaspoon salt, and hot sauce in a 13- x 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours.
2. Combine flour and pepper in a shallow dish.
3. Melt 1/4 cup butter in a large skillet over medium heat; add oil. Remove fillets from marinade, discarding marinade. Dredge fillets in flour mixture. Add to skillet, and cook 2 minutes on each side or until golden. Remove to a serving platter; keep warm.
4. Combine remaining 1 cup butter and almonds in a saucepan, and cook over medium heat until lightly browned.
5. Stir in lemon juice, Worcestershire sauce, and remaining 1 teaspoon salt; cook 2 minutes. Remove from heat, and stir in parsley; pour over fillets. Serve immediately over couscous, and garnish, if desired.
6. Note: Prepare fillets and sauce up to 45 minutes before serving. Heat oven to 250u0b0; turn oven off. Place fillets in warm oven. Cook sauce over low heat until warm and drizzle over fillets just before serving.

milk, salt, hot sauce, trout, flour, pepper, butter, olive oil, almonds, lemon juice, worcestershire sauce, parsley, couscous, parsley sprigs

Taken from www.myrecipes.com/recipe/classic-trout-amandine (may not work)