• 4 fresh whole rainbow trout, pan dressed, about 3/4 lb. each
• 2/3 cup milk
• 1/4 cup plus 3 Tbs. cornmeal
• 3/4 tsp. black pepper
• 3/4 tsp. paprika
• wax paper
• 2 Tbs. plus 2 tsp. corn oil
• 1-1/4 large lemons, peeled, white pith and seeds removed, and pulp cut into tiny pieces
• 2 Tbs. plus 2 tsp. unsalted butter
• 2 tsp. fresh parsley, minced

Arrange trout in a shallow pan and pour milk over. Let stand 15 minutes, turning fish once. Drain but do not dry fish. Discard milk. Combine next 3 ingredients in a shallow dish. Dredge fish through cornmeal mixture to coat. Leave fish in dish, cover with wax paper and let stand 10 minutes in refrigerator to dry. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fish about 4 minutes over medium heat, in batches if necessary, until golden on bottom. Carefully turn and cook 3-4 minutes until brown. Transfer to a platter and keep warm. Discard oil from skillet and wipe with paper towels. Cook lemon and butter 2-3 minutes, stirring until butter is melted and golden brown. Serve lemon butter over fish and sprinkle with parsley.

Per serving: calories 380, fat 23.4g, 55% calories from fat, cholesterol 94mg, protein 26.2g, carbohydrates 17.2g, fiber 2.8g, sugar 1.7g, sodium 63mg, diet points 9.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.7, Lean meat: 0.0, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 3.1

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The recommended wines are: Riesling, Sauvignon Blanc, or Chablis.