2 6-oz Clear Spring trout, headless, boneless, cleaned
egg wash: 1 egg mixed with 1 cup milk
seasoned flour: 1/2 cup flour mixed with salt and pepper to taste
2 tablespoons olive oil
1 garlic clove, crushed
2 tablespoons red onion, diced
2 tablespoons green pepper, diced
1 tomato, diced
2 ounces tomato juice
2 ounces chicken stock
1 tablespoon cilantro, chopped
3 stuffed green olives, sliced
salt and pepper to taste
Dip the trout in the egg wash and then press each trout into the seasoned flour. Cook the trout in a suate pan with one tablespoon of olive oil over medium heat for 1 1/2 – 2 minutes per side. Remove thr trout from the pan.
In the same pan, place the remaining tablespoon of olive oil. Add the garlic, onion, and green pepper and saute for one minute. Add the tomatoes and cook for one more minute. Add the tomato juice and chicken stock and cook for 30 seconds. Add the cilantro, olives, chiles, and salt and pepper to taste. Spoon over the trout and serve.