Recipe finder
Golden Trout
- Makes: 2 to 4 servings
- Prep 25 mins
- Cook 6 mins
Ingredients
-
1
tablespoon
olive oil
-
2
8 -
ounces
fresh golden trout or other trout fillets or whitefish fillets
-
2
tablespoons
all-purpose flour
-
Salt
-
Pepper
-
8
ounces
fresh morel or other mushrooms (such as crimini, shiitake and/or button), halved
-
2
cloves garlic, minced
-
1
tablespoon
butter
-
1
7 1/2 -
ounce can
tomatoes, cut up, or 1/2 of a 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic
-
1/2
cup
dry white wine or chicken broth
-
12
fresh asparagus spears (about 8 ounces), cooked until crisp-tender*
-
Lemon wedges (optional)
-
Fresh herbs (optional)
Directions
- In a large skillet, heat oil over medium-high heat. Meanwhile, rinse trout; pat dry with paper towels. In a plastic bag, combine 1 tablespoon of the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add fish to bag and shake to coat.
- Place fillets in skillet, skin sides down. Cook fish for 3 minutes; turn fish and cook for 3 minutes more or until fish flakes easily with a fork. Transfer to a warm platter; keep warm.
- In plastic bag, place remaining flour, 1/8 teaspoon salt and dash pepper. Add mushrooms and shake to lightly coat. In the same skillet, cook mushrooms and garlic in hot butter for 3 minutes or until browned and tender.
- Add tomatoes and wine or broth; cook and stir until bubbly, loosening browned bits in skillet. Reduce heat and boil gently, uncovered, for 5 to 6 minutes or until sauce is slightly thickened (you should have about 1-3/4 cups). Add cooked asparagus; heat through. Serve sauce over fish. If you like, garnish with lemon wedges and fresh herb sprigs. Makes 2 to 4 servings.
Note
- * For asparagus, cook in a small amount of boiling water for 4 to 6 minutes or until crisp-tender.
Nutrition Facts
(Golden Trout)
Servings Per Recipe 2, sodium (mg) 357, Fat, total (g) 11, chol. (mg) 73, carb. (g) 11, cal. (kcal) 265