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Receta Sauteed Trout with Lime Chili Butter

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Ingredientes

  • an ounce for ounce basis, Trout packs quite the nutritional punch: One 3 ounce
  • 6 tablespoons unsalted butter, softened
  • 6 anchovy fillets, minced
  • 1 fresh red chile, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • Salt and freshly ground pepper
  • 3 cups soft, fresh, coarsely ground brioche
  • bread crumbs
  • 4 large skinless trout fillets (8 ounces
  • each)
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Preheat the oven
  • to 325°. In a bowl, blend the butter, anchovies, chile, shallot and
  • lemon zest and season with salt and pepper.
  • In a large,
  • shallow bowl, beat the eggs. Put the bread crumbs in another
  • large shallow bowl. Season the trout with salt and pepper and dip each fillet in the egg,
  • letting the excess drip off. Dredge the trout in the bread crumbs,
  • pressing to help them adhere.
  • Set a plate lined
  • with paper towels and a baking sheet with a rack near the stove. In a large nonstick skillet, heat 1/4 inch
  • of oil until
  • shimmering. Add 2 of the trout fillets and cook over moderately
  • high heat, turning once, until browned and crisp, 1-1/2 to 2 minutes per side; reduce the heat
  • to moderate if the fillets
  • brown too quickly. Drain the trout on the paper towels, transfer the fillets to the rack and keep warm in
  • the oven. Using a
  • slotted spoon, discard any dark crumbs in the skillet and add more oil if needed to

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 491g
Calories 1268  
Calories from Fat 933 74%
Total Fat 105.26g 132%
Saturated Fat 53.11g 212%
Trans Fat 0.0g  
Cholesterol 407mg 136%
Sodium 933mg 39%
Potassium 1442mg 41%
Total Carbs 6.02g 2%
Dietary Fiber 1.2g 4%
Sugars 0.94g 1%
Protein 74.38g 119%
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