Put on your best banana skirt: this tropical trout dish brings a bit of the Baja peninsula to your patio party. Kick things off with a pitcher of rum punch (umbrellas in every glass).
1 tablespoon OLD BAY® Seasoning
4 rainbow trout fillets (6 ounces each)
1 cup flour
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
2 tablespoons unsalted butter
1/2 cup dark rum
2 medium bananas, cut into 1/2-inch slices
3/4 cup almond slivers
Sprinkle OLD BAY evenly and lovingly over trout fillets. Lightly coat fillets in flour.
In a large skillet, melt 1/4 cup butter on medium heat. Add trout and garlic. Cook 6 minutes, turning once, until fish flakes easily with a fork. Place trout on warmed dinner plates.
Add 2 tablespoons butter, rum, bananas and almonds to skillet. Cook 1 minute, stirring constantly. Top the fillets with the banana mixture. Serve immediately.
Trout Substitutes: cod, pollock, striped bass or catfish