Try this Sauteed Brook Trout with Orange recipe, or contribute your own.
Suggest a better descriptionSoak the fish briefly in the milk in a flat pan such as a pie pan. In another pie pan, season the flour with salt and pepper. Remove the trout from the milk and dredge the fillets in the flour, shaking to remove excess flour. saute the trout in the olive oil on medium high heat in a heavy skillet, 2-3 minutes per side until thoroughly cooked. Remove and set aside; keep warm. Pour any excess fat from the skillet. Clean and slice the white parts of the leeks into 1/4" rings, including only a little of the green section. Place the orange sections, the leeks, and the thyme in the skillet and toss briefly just to warm through. The leeks should not get brown. Stir in the lemon juice, vodka, and the soft butter. Reduce heat and blend well. Place the sauteed trout on warm plates and divide the sauce over the fish portions. Garnish with fresh basil or parsley. Note: The original recipe called for 2 Tb. olive oil and 2 tb butter. I cut both to 1 Tb and it was quite good with half the fat.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 427 | ||
Calories from Fat: 108 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 141.7mg | 44 % | |
Sodium 101.8mg | 4 % | |
Potassium 1212.2mg | 32 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 20.4g | ||
Protein 49.3g | 70 % | |
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: 427
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