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Sauteed Rainbow Trout With Wild Mushrooms

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Ingredients
  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
Directions

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.

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