Ingredients

　　1/4 cup stone-ground whole-wheat flour

　　1 teaspoon salt

　　1 teaspoon paprika

　　Six 5- to 6-ounce speckled or rainbow trout fillets

　　1 teaspoon olive oil

　　3 tablespoons butter, melted

　　1/2 cup sliced almonds

　　Juice of 1/2 lemon

　　6 drops LOUISIANA or other hot sauce

　　1 tablespoon chopped fresh parsley

　　Mix together the flour, salt, and paprika and coat the fillets on both sides with the mixture. Spread the olive oil over the bottom of a 17-by-11-inch baking pan and lay the fillets in it skin-side down. Pour 2 tablespoons of the butter over the fish. Position the dish about 4 inches from the heat source and broil until browned on the outside and opaque at the center, 4 to 5 minutes. Meanwhile, combine the almonds and the remaining 1 tablespoon butter in a medium nonstick skillet. Stirring constantly, cook over medium heat until browned, about 3 minutes. Remove the pan from the heat, and stir in the lemon juice, hot sauce, and parsley. Plate the fillets, and spoon some of the almond mixture over each.

　　Cooks' Note

　　The secret to gourmet-tasting fish is to serve it fresh and hot, not kept warm in an oven or under a heat lamp. Short of catching the fish yourself, for the freshest fillets possible buy a whole fish, and have your fish merchant clean and fillet it for you.

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