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Recipe by: The Fannie Farmer Cookbook Preheat the broiler. Sprinkle the cavity with salt and pepper. Rub the outside with oil. Place on an oiled rack 5-inches below the broiler (at the second level) and broil for 5 minutes on each side. The skin will just be spottily charred and the flesh moist and tender. Serve with lemon wedges. Variations: Broiled Trout with Rosemary: Place a sprig of rosemary in the cavity of each trout before cooking. Broiled Trout with Cream: Use a shallow pan instead of the broiler rack. After broiling 2-3 minutes on the second side, pour 3/4 cup heavy cream over trout and broil another 5 minutes, basting a couple of times. Omit lemon wedges and sprinkle with 1 tablespoon of chopped parsley and 1 tablespoon of fresh tarragon or 1 teaspoon dried, crumbled.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 93.8mg||29 %|
|Sodium 50.2mg||2 %|
|Potassium 805.5mg||21 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.7g|
|Protein 32.9g||47 %|
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Calories per serving: 195
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