Try this Trout with Lemon and Capers recipe, or contribute your own.
Suggest a better descriptionRinse the trout inside and out in cold water and pat dry. Using a pair of kitchen shears, cut off the fins. Put the trout in a dish and add the milk. Turn the fish to coat with the liquid. Remove each trout and dredge in flour seasoned with salt and pepper to taste. Shake to remove excess. Heat the oil in a skillet and add the trout. Cook over moderately high heat about 4 to 5 minutes or until golden brown on one side. Turn and cook until golden brown on the other side. Let cook until the trout are cooked throughout. As the fish cook, baste with the oi in the skilet. The total cooking time is about 10-15 minutes. Transfer the fish to a warm serving dish. Sprinkle with the cubed lemon. Pour off the fat from the skillet and wipe it out. Heat the butter until it starts to brown. Add the capers. Cook about 15 seconds and pour the butter sauce over the fish. Serve sprinkled with chopped parsley. The New York Times More 60-Minute Gourmet, by Pierre Franey, Times Books, NY, 1981.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 228 | ||
Calories from Fat: 159 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 46.4mg | 14 % | |
Sodium 463.7mg | 16 % | |
Potassium 53.1mg | 1 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 14.5g | ||
Protein 2.7g | 4 % | |
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: 228
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