In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stips. Stir in almonds; cook, stirring, for 1-2 minutes or until golden. With slotted spoon, remove and set aside.

Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter.

Return almonds to pan; stir in green onions. Pour over fish.

Add a green vegetable such as frozen asparagud, plus rice fluffed and wellseasoned with fresh parsley.

Per Serving: about 335 calories, 38 g protein, 19 g fat, 4 g carbohydrate, excellent source iron

Fast with Five is a collection of recipes that require a maximum of five ingredients to make.

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