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Dilly Trout
Yield: 6 servings
2
1
1
1
2
3
pounds pan−dressed trout (or other small fish), fresh or frozen
1/2 teaspoons salt
/4 teaspoon pepper
/2 cup butter or margarine
tablespoons dill weed
tablespoons lemon juice
Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open.
Sprinkle with salt and pepper.
Melt butter in a 10−inch fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot
dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until
fish flake easily when tested with a fork.
Place fish on a warm serving platter. Keep warm.
When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.
Per Serving: 140 Cal (95% from Fat, 1% from Protein, 4% from Carb); 0 g Protein; 15 g Tot Fat; 1 g
Carb; 0 g Fiber; 24 mg Calcium; 1 mg Iron; 748 mg Sodium; 41 mg Cholesterol
Dilly Trout
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