Title: Sauteed Trout W/bacon & Chives "Lemonette"
Categories: Fish
Yield: 4 Servings

4	tb	Olive oil
4		Pices boneless trout (cut into 8 fillets)
1	c	All-purpose flour
		Salt and pepper
4		Strips bacon; cut into, 1/2" inch p
1	lg	Clove garlic; peeled & minced
2	tb	Chives; chopped 1/2" pieces
1 1/2	tb	Lemon juice

Heat 2 tablespons olive oil in a large nonstick skillet over medium heat Lkghtly season and flour the trout. Saute half the trout until brownd, about three minutes on each side, and set aside on a warm platter Add the remaining 2 tablespoons olive oil to the pan and saute the rest of the trout, removing it to the platter as it is done. Keep warm. Add the bacon to the pan and saute until brown and beginning to crisp. Turn off the het and add the garlic, chives ad lemon juice to the pan. Adjust the salt and pepper to taste. To serve, place two fillets on each of four warm plates and spon the dressng over the trout

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Atlanta Journal

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