This chile pan sauce is much lighter than one you'd pair with enchiladas or burritos, to keep from overwhelming the delicate trout. Source: EatingWell Magazine, September/October 2010

Cheryl & Bill Jamison


Ingredient Checklist


Instructions Checklist
  • Combine buttermilk, 1 1/2 tablespoons chile powder and salt in a shallow bowl. Place cornmeal in another shallow dish. Dip each trout fillet in the buttermilk mixture, coating both sides, then dredge both sides in the cornmeal.

  • Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat. Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it's OK if the pan is crowded). Transfer to a plate and keep warm. Repeat with the remaining oil and fillets.

  • Add butter and shallot to the pan; cook, stirring, for 1 minute. Stir in the remaining 1/2 tablespoon chile powder. Increase heat to medium-high. Add broth and Worcestershire; cook until the sauce is reduced by about one-third, 2 to 3 minutes. Pour the sauce over the trout and sprinkle with pine nuts.


Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

383 calories; 19.6 g total fat; 4 g saturated fat; 90 mg cholesterol; 527 mg sodium. 787 mg potassium; 19.3 g carbohydrates; 2.6 g fiber; 2 g sugar; 32.5 g protein; 1437 IU vitamin a iu; 7 mg vitamin c; 30 mcg folate; 76 mg calcium; 2 mg iron; 80 mg magnesium;

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