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Add a photoServings: 6
Ingredients
- 6 whl trout (about 1/2 pound each when cleaned), Or possibly...
- 12 x -Fillets with skin
- 1/4 c. Lowfat milk Salt Freshly grnd black pepper
- 1/3 c. All-purpose flour
- 3 Tbsp. Vegetable oil
- 6 Tbsp. Unsalted butter
- 6 lrg Mushrooms, thinly sliced
- 2 Tbsp. Fresh lime juice
- 4 Tbsp. Finely minced fresh parsley
Directions
- Put the trout in a dish, add in the lowfat milk, and sprinkle with salt and pepper. Turn them several times to coat well. Set aside.
- Spread the flour over a flat dish. Remove the trout from the lowfat milk and dredge them in the flour. Shake off any excess flour.
- Heat half of the oil in a nonstick frying pan large sufficient to hold 3 trout in one layer. Cook them over medium heat for 4 min on one side. Turn them and cook for 6 to 8 min, or possibly till brown. Transfer the trout to a hot platter and keep them hot. Repeat the process using the remaining oil and fish.
- Meanwhile, heat 1 TB. of the butter in a frying pan over high heat.
- Add in the mushroom slices and sprinkle with salt and pepper. Saute/fry them, stirring and shaking the pan, till the liquid has evaporated and the mushrooms are nicely browned.
- Arrange the mushrooms over the trout and sprinkle with the lime juice.
- Heat the remaining butter in a frying pan over high heat, shaking the pan, till the butter turns hazlenut brown. Pour it over the trout, sprinkle with the parsley, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 311 | |
| Calories from Fat 210 | 68% |
| Total Fat 23.71g | 30% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.18g | |
| Cholesterol 76mg | 25% |
| Sodium 45mg | 2% |
| Potassium 386mg | 11% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.5g | 0% |
| Protein 18.03g | 29% |
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