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Ingredientes
- 18 ounce Trout fillets -- 3-6oz.
- Â Â Fillets
- 1 Tbsp. Lemon juice
- 1/4 tsp Salt
- 1/2 c. Skim lowfat milk
- 1 x Egg -- beaten
- 3 Tbsp. Margarine
- 1Â 1/2 c. Sliced mushrooms
- 2 Tbsp. Parsley -- chopped
- 1 Tbsp. Lemon juice
- 1/2 tsp Salt
- 1Â 3/8 tsp Pepper
- 1 tsp Warm sauce
- 1/2 c. Dry bread crumbs
- 3 x Lemon wedges
Direcciones
- Sprinkle each fillet with one tsp. of lemon juice and salt. Mix the lowfat milk with the egg, dip fish in the mix, then coat with fine crumbs.
- Saute/fry trout in 2 Tbsp. of margarine till they are brown on both sides and flesh flakes easily, then remove to hot plates. Raise heat to high, add in the remaining Tbsp. of margarine to the warm pan, stir in mushrooms, parsley and one Tbsp. of lemon juice, 1/2 tsp. salt, and pepper. Spoon one third of the mushroom mix on top of fillets.
- Serve warm sauce and lemon wedges with trout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 3 servings | |
| Calories 482 | |
| Calories from Fat 225 | 47% |
| Total Fat 25.25g | 32% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 2.09g | |
| Cholesterol 162mg | 54% |
| Sodium 976mg | 41% |
| Potassium 926mg | 26% |
| Total Carbs 21.36g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.41g | 4% |
| Protein 42.59g | 68% |
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