Ingredients
- 4 trout, about 1/2 pound each, cleaned weight
- 2 tablespoons milk
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 large mushrooms, about 1/4 pound
- 2 fresh limes
- ¼ cup flour
- ⅓ cup corn, peanut or vegetable oil
- 4 tablespoons butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
481 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 47 grams protein; 165 milligrams cholesterol; 124 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
- Cut the mushrooms into thin slices. There should be about two cups.
- Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
- Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
- Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
- Transfer the fish to a hot serving platter.
- Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
- Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
- Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.
40 minutes
Dining and Cooking