This catch of the day shines with a Meyer lemon saffron sauce. Can't find fish stock? Substitute low-salt chicken broth. (Shape magazine 11-05)
1. Boil broth and cream in a small, heavy saucepan, uncovered, over high heat until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add saffron and steep 10 minutes. Add lemon juice. Season sauce to taste with salt and pepper.
2. Heat teaspoon oil in each of 2 large, heavy saute pans over medium-high heat. Sprinkle trout with salt and pepper. Add 2 trout fillets to each pan and cook until golden brown and crispy on the bottom, about 5 minutes. Remove pans from heat. Turn trout over and let rest in pans until just cooked through, about 2 minutes.
3. Transfer fillets to 4 plates. Divide spinach equally among saute pans and stir over medium-high heat until it just wilts, about 2 minutes. Serve of spinach alongside each trout. Spoon saffron sauce around trout and serve immediately with lemon wedges.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 | ||
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Calories: 268 | ||
Calories from Fat: 105 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 84.9mg | 26 % | |
Sodium 344.7mg | 12 % | |
Potassium 1345.4mg | 35 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 3.6g | ||
Protein 35.3g | 50 % | |
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: 268
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