Trout With Capers And Olives

Combine corn meal , paprika and pepper , stir well.

Dredge fish in corn meal mix.

Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.

Remove from skillet and place on paper towel.

Combine vermouth and the next 7 ingredients in skillet: stir until well blended.

Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.

Spoon over fish fillets.

Serve with white rice.

trout fillets, cornmeal, paprika, pepper, olive oil, dry vermouth, nicoise olives, capers, parsley, lemon juice, cornstarch, salt, garlic