Try this Rainbow Trout with Lemon Capers, and Brown Butter recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet . Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove and place on a plate and keep warm. To the same skillet, add the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve. Yield: 2 serving Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 09:21:52 -0700 From: "Rowaan@ix.netcom.com"
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Serving Size: 1 Serving (1042g) | ||
Recipe Makes: 1 | ||
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Calories: 1464 | ||
Calories from Fat: 608 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.6g | 90 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 492.7mg | 152 % | |
Sodium 1083.2mg | 37 % | |
Potassium 3686.8mg | 97 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 57g | ||
Protein 148.6g | 212 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1464
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