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Panfried Trout with Caper Sauce |
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Serves: 4
Print this Recipe
Prep Time: 20 minutes - Yield: 4 servings
1 tablespoon lemon juice
1 teaspoon dried dill weed
1/4 teaspoon pepper
4 (8 ounce) dressed whole trout
Salt
1/3 cup all-purpose flour
4 tablespoons margarine or butter
SAUCE
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup milk
2 tablespoons capers, drained
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1. In small bowl, combine 1 tablespoon lemon juice, dill and pepper. Sprinkle inside of each trout with salt and the lemon mixture. Place 1/3 cup flour in shallow dish. Add trout; turn to coat.
2. Melt 2 tablespoons of the margarine in large skillet over medium heat. Add 2 trout; cook about 10 minutes or until fish is lightly browned and flakes easily with fork at thickest portion, turning once. Place fish on platter; cover to keep warm. Repeat with remaining 2 tablespoons margarine and fish.
3. Stir 1 tablespoon flour and 1/4 teaspoon salt into pan drippings until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Stir in capers, 1 tablespoon lemon juice and parsley. Serve over fish.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 6 g 30% * Cholesterol: 125 mg 42% * Sodium: 620 mg 26% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 44 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 25% * Iron: 8% * Dietary Exchanges: 1 Starch, 6 Very Lean Meat, 3 1/2 Fat or 1 Carbohydrate, 6 Very Lean Meat, 3 1/2 Fat
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