This chile pan sauce is much lighter than one you'd pair with enchiladas or burritos, to keep from overwhelming the delicate trout.

Cheryl & Bill Jamison
Source: EatingWell Magazine, September/October 2010


Recipe Summary

30 mins


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; protein 32.5g 65% DV; carbohydrates 19.3g 6% DV; exchange other carbs 1.5; dietary fiber 2.6g 10% DV; sugars 2g; fat 19.6g 30% DV; saturated fat 4g 20% DV; cholesterol 89.6mg 30% DV; vitamin a iu 1437IU 29% DV; vitamin c 7.1mg 12% DV; folate 29.6mcg 7% DV; calcium 76.5mg 8% DV; iron 2mg 11% DV; magnesium 79.7mg 29% DV; potassium 787.5mg 22% DV; sodium 527.1mg 21% DV; thiamin 0.3mg 28% DV.

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