Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------STEP ONE-------------------------------
2 Boned trout; halved 1 To 2 T fresh lemon juice
1/2 c Butter 1/2 Lemon; sliced
1/4 c Flour

--------------------------STEP TWO-------------------------------
3/4 c Grand Marnier 2 tb Parsley; chopped
1/3 c Butter; sliced

Melt butter over medium high flame in large frypan.
Put flour in plastic bag, add trout, one at a time.
Shake to coat. Place in pan skin side up, brown 5 minutes. Sprinkle
lemon juice over trout. Add lemon slices to pan. Turn trout and
brown 1 to 2 minutes.
Remove trout and lemons to heated platter. Step two: Pour off any
butter in pan, add Grand Marnier. Shake pan, turn flame to low.
Ignite Grand Marnier. Allow flames to subside. Whisk butter pieces
into pan until sauce thickens. Pour a little sauce over trout,
sprinkle with parsley. Pour remaining sauce into serving bowl and
pass. Source: Cooking In The Nude--Quickies, c1984

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