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Sauteed Rainbow Trout With Wild Mushrooms

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  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.

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Nutrition Rank

Nutrition Facts

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

Sauteed Rainbow Trout With Wild Mushrooms Recipe