Sauteed Rainbow Trout With Wild Mushrooms
|Olive oil||1 Tablespoon|
|Chopped shallots||1 Cup (16 tbs)|
|Button mushrooms||1 Cup (16 tbs), sliced|
|Oyster||1 Cup (16 tbs)|
|Light soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Trout fillets||1 , butterflied|
In large nonstick skillet, combine olive oil and shallots; cook, covered, over medium heat until shallots are translucent.
Add mushrooms; continue cooking, covered, until mushrooms are soft.
Stir in soy sauce, sherry and water; simmer 1 minute.
Remove from heat; season with pepper.
Transfer mixture to medium bowl; cover to keep warm.
Coat same skillet lightly with oil.
Cook trout, flesh side down, over high heat 2 minutes.
Gently turn trout; cook 2 minutes more or until trout flakes with fork.
Serving size: Complete recipe
Calories 715 Calories from Fat 277
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 120 mg40%
Sodium 5423 mg226%
Total Carbohydrates 45 g15%
Dietary Fiber 1.2 g4.9%
Sugars 1.6 g
Protein 63 g125.6%
Vitamin A 39.9% Vitamin C 50.8%
Calcium 6.8% Iron 80.4%
*Based on a 2000 Calorie diet