• 1-2 tbsp. Olive oil
• 1 tbsp. Reduced calorie chunky peanut butter
• 3 Cloves of garlic, chopped
• 1 Lemon to squeeze
• 2 Trout halves, filleted (easily available frozen; best buy in your market.) Note: one side of each half will have skin on it; don’t worry, it’s delectable.
• 3 or 4 tbsp. (Italian seasoned) bread crumbs
• 4 oz. Angel hair pasta
• 2 Portions of freshly grated Parmesan cheese

Preparation time: About 10-12 minutes, start to finish.

1. Put your water for the pasta in your pasta pot, cover, and set it on LOW (getting a head-start on the last-minute cooking of the pasta).
2. Into a nifty little bowl, put 1 tbs of the oil and the peanut butter; fork blend to smooth. Put aside.
3. Into your skillet, put the remaining 2 tbs oil and the chopped garlic; heat at medium/medium-high (about 1 1/2 minutes, just until the garlic starts to turn slightly amber).
4. Bread the trout halves--no eggs, no water; just dredge the fish in the breadcrumbs until the fish is coated (skin side as well).
5. Now, your skillet is surely very hot; the garlic is turning color a bit; add the trout halves, skin side up. Set your timer for three minutes--turn the water for the pasta up to high.
6. After three minutes, using a spatula and guiding fork or spoon, turn the Trout halves over carefully and reset your timer for a final three minutes.
7. Put the angel hair pasta into the boiling water and cook it for no more than 2 minutes; al dente; it will cook very quickly.
8. Everything is done at once. Off with the fish; spatula the halves one to each plate, skin side down, and then squeeze the one-half lemon over each half evenly.
9. Quickly drain the pasta in a colander, return the pasta to the empty pot, and pour the peanut butter sauce over the pasta and fork mix gently.
10 Portion one-half the coated pasta onto each plate next to the crustyish golden-bronze trout halves, and then put the grated Parmesan on top of the pasta.