Steamed Trout With Lettuce & Peas
|Chopped fresh mint||3 Tablespoon|
|Finely shredded lemon peel||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Frozen tiny peas||1 Cup (16 tbs), thawed|
|Shredded romaine lettuce||3 Cup (48 tbs)|
|Trout||2 Pound (4 fish, about 1/2 lb. each)|
|Lemon juice||1 Tablespoon|
Mix mint, lemon peel, garlic, peas, and lettuce; season to taste with salt and pepper.
Pat mixture gently into a neat mound on an 8- to 10-inch rimmed plate at least 1/2 inch smaller in diameter than your steamer.
Rinse trout and pat dry.
Then neatly arrange fish over lettuce, cavity sides down and heads pointing in same direction; lean fish against each other.
Lay lemon wedges on top.
Place a steamer rack over about 1 inch boiling water in a steamer or large pan.
Carefully place plate on rack.
Cover and steam until fish is just opaque but still moist in thickest part; cut to test about 15 minutes.
If necessary, add boiling water to keep at least 1/2 inch of water in steamer.
Using thick pot holders, lift plate from steamer.
Transfer trout to warm individual plates and spoon lettuce mixture alongside.
Sprinkle trout with lemon juice.
Serving size: Complete recipe
Calories 1535 Calories from Fat 552
% Daily Value*
Total Fat 61 g94.2%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 526.2 mg175.4%
Sodium 633.7 mg26.4%
Total Carbohydrates 45 g15%
Dietary Fiber 18.2 g72.9%
Sugars 10.7 g
Protein 199 g397.3%
Vitamin A 104% Vitamin C 223.8%
Calcium 60.9% Iron 104%
*Based on a 2000 Calorie diet