Pan-Fried Trout with Red Chile Sauce
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Per Serving:
383 calories; protein 32.5g; carbohydrates 19.3g; dietary fiber 2.6g; sugars 2g; fat 19.6g; saturated fat 4g; cholesterol 89.6mg; vitamin a iu 1437IU; vitamin c 7.1mg; folate 29.6mcg; calcium 76.5mg; iron 2mg; magnesium 79.7mg; potassium 787.5mg; sodium 527.1mg; thiamin 0.3mg.
Exchanges:
1 starch, 4 lean meat, 1 fat