Featured Recipe: Broiled trout
Although rainbow trout is native to a narrow band along the West Coast of the United States, cultivation in ponds dates back more than 100 years. Today, farmers across the country raise this sweet, slightly nutty-tasting fish. Most market-ready trout comes from Idaho, where farmers send live fish to processing plants for filleting.
- 2 rainbow trout, butterfly filleted (about a pound each before heads are removed, 9 ounces after cleaning with heads taken off)
- 1 teaspoon butter or margarine
- 2 tablespoons almonds, sliced
- Lemon pepper (use an unsalted blend, about 1/2 teaspoon total)
- Lemon wedges
Heat broiler to high. Rinse trout and pat dry. Open fish and place skin-side-down on a foil-lined broiler pan. Dot with butter or margarine and sprinkle with almonds and lemon pepper. Broil about 5 minutes or until fish is opaque and flakes easily with a fork. Serve immediately with lemon wedges.
Each serving contains about 309 calories, 3 g carbohydrates, 36 g protein, 16 g fat, 93 mg sodium, and 0 g fiber.
To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.
Online Medical Reviewer: Poulson, Brittany, RD, CDE Online Medical Reviewer: Wilkins, Joanna, R.D., C.D. Date Last Reviewed: 8/1/2016 © 2000-2017 The StayWell Company, LLC. 780 Township Line Road, Yardley, PA 19067. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional’s instructions.
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