Trout with Lime
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 255 |
| pro | 51 g |
| total fat | 13 g |
| carb | 2 g |
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.
Ingredients
Preparation
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.
Additional information :
Tip: If you can't find salmon trout, the thin tail piece of a salmon fillet will substitute nicely. Other alternatives are red snapper, haddock, sole, turbot, pollock (Boston bluefish) or orange roughy.
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