Freshly caught and simply sauteed, trout is a real treat. And through efficient farming, trout is more readily available now than ever.
Some quick tips:
– Ask the fish department to remove head and bones from trout, leaving the skin intact.
– Trout fillets or other fish fillets may be substituted.
SAUTEED TROUT WITH ALMONDS
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 2 servings
2 whole trout, 3/4 pound each
1/4 cup each: skim milk, flour
Salt, freshly ground black pepper
2 teaspoons margarine or butter
1 tablespoon sliced almonds
3 tablespoons fresh lemon juice
2 tablespoons chopped parsley
4 slices lemon for garnish
1. Rinse trout and pat dry with a paper towel. Open fish flat and dip into skim milk. Season flour with salt and pepper. Dip trout into flour, making sure both sides are completely covered. Shake off any excess. Heat margarine in a non-stick skillet large enough to hold fish in 1 layer.
2. Cook fish 2 minutes and turn; cook 2 minutes longer. Remove to a plate and cover with foil to keep warm. Add almonds to pan and cook until slightly golden, about 1 minute. Sprinkle fish with lemon juice, almonds, parsley, salt and pepper. Garnish plate with lemon slices.
Nutrition information per serving:
Calories ……. 380 Fat ………… 17 g Cholesterol … 100 mg
Sodium …… 150 mg Carbohydrates .. 16 g Protein ……… 39 g
