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Add a photoServings: 6
Ingredients
- 2 x -(up to)
- 3 c. Dry white wine
- 6 x Rainbow trout
- 1/4 c. Dijon mustard
- 1/4 c. Prepared mustard
- 1 Tbsp. Sugar
- 2 Tbsp. Minced fresh dill
- 1/4 tsp Salt
- 1/8 tsp White pepper
- 3 Tbsp. Extra virgin olive oil
- 2 Tbsp. Lime juice
- 1 Tbsp. White wine vinegar
Directions
- Heat wine in a large skillet. Lower heat and add in fish. Cover and simmer (3 min for filets or possibly 5 min for whole fish), turning once if fish is whole. Lift out of wine. Try not to break fish. Drain on paper towels. Take skin off fish. Combine mustards, sugar, dill, salt, pepper, oil, lime juice and vinegar in bowl. Whisk till creamy. Place fish in a glass dish 1 layer deep. Pour on mustard sauce and cover with plastic wrap. Chill overnight or possibly at least 8 hrs. Serve cool on a platter lined with lettuce.
- Yield: 6 servings.
- Chill OVERNIGHT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 80 | 36% |
| Total Fat 9.12g | 11% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 349mg | 15% |
| Potassium 282mg | 8% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.29g | 2% |
| Protein 6.93g | 11% |
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