Pan-fried Trout With Sage And Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Unbleached all-purpose flour |
| 1/4 | c | Sliced almonds |
| with skins toasted | ||
| 3 | T | Dried sage leaves |
| 1 | t | Salt |
| Freshly ground pepper to | ||
| taste | ||
| 4 | Brook trout, about 1 lb. | |
| each | ||
| cleaned | ||
| heads and tails left on | ||
| 6 | T | Peanut or olive oil |
INSTRUCTIONS
Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper. Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 230
Total Fat: 26.3g
Cholesterol: 0mg
Sodium: 583.4mg
Potassium: 156.1mg
Carbohydrates: 67.5g
Fiber: 3.3g
Sugar: <1g
Protein: 10.7g