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Sauteed Trout Almandine* |
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Serves: 4 Print this RecipeServing size: 3 oz with topping Pan-dressed trout is gutted, but with the head and tail left on. Ask your fish market to do this for you. 1/2 cup flour 1/2 teaspoon salt (optional) Fresh ground pepper 4 pan-dressed trout (about 6-8 oz. each) 1/3 cup olive oil 2 teaspoons low-calorie margarine 4 tablespoons chopped almonds 2 tablespoons fresh lemon juice 1 lemon, cut into wedges 4 sprigs parsley 1. In a plastic or paper bag, combine the flour, salt, and pepper. Place the trout in the bag one at a time and shake to coat. 2. Add 3 Tbsp of the olive oil to a large skillet and saute the trout over medium heat until golden brown on each side (about 4 to 5 minutes per side). 3. Remove the trout from the skillet and transfer to a warm serving platter. Keep warm. Add the remaining oil and margarine to skillet, add the almonds, and saute for 2 minutes. Add the lemon juice and cook a few minutes more. 4. Spoon the almonds over the trout and garnish with lemon wedges and parsley. EXCHANGES Starch 1 Medium-Fat Meat 3 Fat 2-1/2 NUTRITION FACTS Calories 425(Calories from Fat 266) Total Fat 30 grams Saturated Fat 4 grams Cholesterol 63 milligrams Sodium 362 milligrams(w/o added salt 75 milligrams) Total Carbohydrate 14 grams Dietary Fiber 1 gram Sugars 2 grams Protein 26 grams *This recipe is high in fat. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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