Now to the Recipe...Got Butter?
First we will make a sauce that's out of this world (enough for 4 trout or 2 lbs fish filets). If you don't use trout, Bream, Crappie, Orange Roughy or Icelandic Turbot will do. This is best with Striper topped with cheddar cheese also.

Take a medium saucepan over a simmering heat and add:

1/2 stick of real fattening, but healthy butter.
1 tsp minced garlic
1 tbsp lemon juice

simmer 3-5 minutes and add:

1/2 tsp dill weed
1 tbsp sherry cooking wine
1/4 tsp crab boil
1/2 to 1 tsp mesquite seasoning powder
1/2 tsp salt
1/4 tsp cracked pepper (telecherry)
1/4 tsp filet gumbo
1/2 tsp accent
1/2 tsp chef's boquet
1/2/ to 1 tsp sesame seed
1/2 tsp parsley flakes
1/4 tsp ceyene pepper

Simmer for 5 minutes or so.

Put fish in 13 x 9 baking pan, top with crumpled almonds and pour on sauce and cover. Bake at 350 for 20 to 30 minutes or until fish is opaque
(or when the eyes turn white if you left the heads on).

Uncover and broil a minute or two. If you're using a boneless fish other than trout, now's the time to add some shredded cheddar.

Serve with Herbed rice or Summer Squash Delight and cornbread. Mmmmmmmm!

Featured Side Dish Recipe
Summer Squash with onion and Sweet Basil
An excellent complimentary dish to any fish or poultry main course.

Take 5-7 small to medium yellow squashes, 1 large sweet onion (Vadalia if you got one).

Cut em up and put em in a big pot to boil.

Add 2 tbsp or more of sweet basil
1/2 tsp salt
1/2 tbsp olive oil

Boil all for 20-45 minutes or till tender.

Drain off liquid and add at least 1/2 stick of real fattening healthy butter. Salt to taste. This goes great with just about anything.
So does Real Fattening Healthy Butter.