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Ingredientes
- 4 x Trout fillets - (4 ounce ea) skin on
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves mashed
- 1/2 c. White wine
- 2 slc Red onion - 1/4" thick each Juice of 1 lemon Juice of 1 lime Juice of 1 orange
- 3 Tbsp. Butter chilled Salt and pepper to taste
Direcciones
- Heat oil in a large skillet over medium heat. Add in garlic and saute/fry for two to three min. Add in fish, skin-side down, to warm skillet. Cook for three min. Add in a little wine to deglaze and steam, then add in onion rings and cover for two min. Remove lid, squeeze citrus juices into pan and saute/fry till meat is cooked, about three min more.
- Transfer trout to serving plates. Remove pan from heat and whisk in butter to thicken sauce. Season with salt and pepper.
- Place fillet on plate and drizzle sauce over fish. Spoon wild rice pilaf onto plate. Garnish with orange, lemon, or possibly lime slices or possibly wedges.
- Serves 2.
- Comments: Trout is excellent whether pan-fried, grilled, poached, baked, or possibly broiled.
- Rainbow trout is mildly sweet with a fine, moist texture. It is also easy to bone and has virtually no scales. The wild variety is firmer, darker in color, and better tasting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 2 servings | |
| Calories 416 | |
| Calories from Fat 273 | 66% |
| Total Fat 31.02g | 39% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 149mg | 6% |
| Potassium 410mg | 12% |
| Total Carbs 23.9g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 14.48g | 10% |
| Protein 2.7g | 4% |
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