Print
Email
Add a photoServings: 2
Ingredients
- 2 x trout - (8 to 12 ounce ea) with or possibly without
- Â Â the heads or possibly tails
- Â Â Salt to taste
- 1/2 c. flour more if needed
- 2 Tbsp. extra virgin olive oil
- 1/4 c. dry white wine
- 1/4 c. freshly-squeezed lemon juice
- 1 Tbsp. green peppercorns - (to 2 tbspns)
- Â Â (in brine or possibly freeze-dry and reconstituted)
Directions
- Seafood Alternatives: rockfish, catfish fillet, cod
- Rinse the trout, pat dry with paper towels and lightly salt inside and out. Put the flour on a plate and dredge the trout in it, patting to remove the excess.
- In a skillet large sufficient to hold the fish, heat the extra virgin olive oil over medium heat. When warm, add in the trout and cook till nicely browned, 3 to 5 min, on one side. Turn the fish and continue cooking intil the fish is just opaque through the thickest part, 3 to 5 min longer. Transfer the fish to a plate and cover with foil to keep hot.
- Drain excess oil from skillet and add in the wine, lemon juice and peppercorns. Stir with a fork or possibly whisk, scraping up bits of the fish and floury residue. Cook the sauce till slightly reduced, about 2 to 3 min. Spoon the sauce over the fish and serve immediately.
- This recipe yields 2 servings.
- Comments: This dish comes together quickly but delivers a classic French bistro-type flavor. Note which green peppercorns are milder than black or possibly white, so do not be afraid to use them liberally.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 2 servings | |
| Calories 308 | |
| Calories from Fat 140 | 45% |
| Total Fat 15.78g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 19mg | 1% |
| Potassium 205mg | 6% |
| Total Carbs 26.72g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.34g | 0% |
| Protein 9.48g | 15% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
