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Image © Pink When
$18.64 per serving
1 likes
Ready in 18 minutes
Spoonacular Score: 87% 
Delicious Pan Fried Trout might be just the main course you are searching for. This recipe serves 4 and costs $18.64 per serving. Watching your figure? This dairy free and pescatarian recipe has 12479 calories, 458g of protein, and 193g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 18 minutes. Head to the store and pick up oregano, dijon mustard, pepper flakes, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Try Smoked Trout Mousse – IMBB no.15 » delicious:days, Cornmeal-Fried Trout with Grapefruit and Fried Sage, and Pan-Fried Trout for similar recipes.
Read the detailed instructions on Pink When
Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.
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healthy
dairy-free
pescetarian
