Skillet-bronzed fish accented with a squeeze of fresh lime and the crunch of green onions makes a quick, delicious meal that needs only a minimum of preparation. Serve with a side of tender-crisp carrot sticks.
- Portion size 4 servings
- 1 1/2 lb salmon trout fillets
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 4 green onions sliced
- 1 lime cut into wedges
- 1 lemon cut into wedges
Sprinkle flesh side of salmon trout with thyme, salt and pepper.
In large nonstick skillet, melt butter over medium-high heat; cook fish, skin side up, for about 4 minutes or just until bottom is nicely browned.
Turn fish over and sprinkle with green onions; cook for about 2 minutes until fish flakes easily when tested with fork. Serve with lime to squeeze over top.
Nutritional facts <b>Per Serving:</b> about
- Protein 51 g
- Calories 255.0
- Total fat 13 g
- Total carbohydrate 2 g