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Golden Trout

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Golden Trout

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  • Makes: 2 to 4 servings
  • Prep 25 mins
  • Cook 6 mins

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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