TANGY TOMATO TROUT 2 Tbs. neu­tral high- heat oil, such as rice bran or pas­tured but­ter 8 bone­less, 4 oz. rain­bow trout fil­lets, or 4 whole 6 oz. rain­bow trout, deboned and but­ter­flied wide open Salt and cracked black pep­per, to taste 2 Tbs. olive oil 1

Better Nutrition - - HEALTHY DISH -

Serves 4 Pan roast­ing gives this moist, flaky fish a nice crispy skin. Ask your fish­mon­ger to but­ter­fly the fil­lets for eas­ier prep.

1. Heat rice bran or but­ter oil in large skil­let, sauté pan, or Dutch oven over medium- high heat.

2. Evenly sea­son trout fil­lets with salt and pep­per. Add fil­lets in sin­gle layer to skil­let, skin side up, and al­low to cook, undis­turbed, about 3 min­utes. Gen­tly flip fish, and sear about

2 min­utes, or un­til just cooked through. ( Try to flip the fish only once to pre­vent break­age.)

3. While fish is cook­ing, heat olive oil in large sauté pan at just be­low medium- high heat. Add gar­lic, lemon, and toma­toes, and sauté 3– 4 min­utes, un­til toma­toes start to soften. Add olives and capers, and sauté 2 min­utes more ( burst­ing some toma­toes), un­til every­thing is hot and ten­der.

4. Add tomato mix­ture to serv­ing plates, and ar­range fil­lets on top. Squeeze lemon over all, and gar­nish with pars­ley, if us­ing. Per serv­ing: 470 cal; 48g prot; 26g to­tal fat ( 4.5g sat fat); 9g carb; 135mg chol; 440mg sod; 2g fiber; 4g sug­ars

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