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Ingredients
- 1/4 x plus 1 tbsp extra virgin extra virgin olive oil
- Â Â four (8-oz) trout fillets
- Â Â salt
- Â Â cayenne pepper
- 1 sm head Bibb lettuce, finely shredded
- Â Â freshly grnd black pepper
- 1 Tbsp. unsalted butter
- 3/4 c. dry roasted peanuts
- 1/2 c. fresh lime juice
- 3 Tbsp. plus 1 tsp mustard seeds
Directions
- In a large skillet, heat 1/4 c. of the extra virgin olive oil till shimmering. Season the trout fillets with salt and a dash of cayenne. Add in the fillets to the skillet, skin side down, and cook over moderate heat for 6 min. Cover the skillet and cook thefillets about 6 min longer, till just opaque throughout. Transfer to a platter and keep hot.
- Add in the lettuce to the skillet and stir fry over high heat till wilted, about 30 seconds. Season with salt and black pepper. Spoon the lettuce over the trout and keep hot.
- Add in the butter and the remaining 1 tbsp of extra virgin olive oil to the skillet. Add in the peanuts and cook over moderately high heat, stirring constantly, till golden brown, about 3 min. Stir in the lime juice and mustard seeds, season with salt and black pepper and cook for 15 seconds. Spoon the peanuts over the fillets and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 351g | |
| Calories 1334 | |
| Calories from Fat 923 | 69% |
| Total Fat 109.75g | 137% |
| Saturated Fat 20.04g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1448mg | 60% |
| Potassium 1559mg | 45% |
| Total Carbs 60.62g | 16% |
| Dietary Fiber 19.8g | 66% |
| Sugars 11.87g | 8% |
| Protein 51.39g | 82% |
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