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Pan Fried Rainbow Trout

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $4.88 One serving costs about $4.88

$4.88 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,pescetarian,gluten free,primal,fodmap friendly,pescatarian lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Need a gluten free, primal, fodmap friendly, and pescatarian main course? Pan Fried Rainbow Trout could be a tremendous recipe to try. This recipe serves 4 and costs $4.88 per serving. One portion of this dish contains about 37g of protein, 24g of fat, and a total of 386 calories. This recipe from Foodista has 1 fans. If you have through the center two, rainbow trout, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is amazing. If you like this recipe, you might also like recipes such as Pan Fried Rainbow Trout, Pan Seared Lemon Pepper Rainbow Trout, and Pan-Fried Trout.

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Rainbow Trout. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Beaux Freres Willamette Valley Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 50 dollars.

Beaux Freres Willamette Valley Pinot Noir

Our Willamette Valley cuvée features fruit grown onselect vineyard sites in Yamhill County. The winesbenefit from the same integrity in the winemakingprocess as our estate wines. These sites are farmedsustainably and managed to very low yields.It is not fined or filtered.It is a medium to full-bodied wine with sweet tannin,low acidity and an intriguing bouquet of "foresty" underbrush, redcurrants and black cherries. With ahint of Asian spices it has undeniable charm, silkinessand velvety texture. These are all hallmarks of thebest 2009 Oregon Pinots and are well displayed inthis wine.

» Get this wine on Wine.com

Ingredients

Servings:
some
some black pepper
black pepper
2 Tbsps
2 Tbsps butter
butter
some
some butterflied
butterflied
0.53 pts
0.53 pts cherry tomatoes
cherry tomatoes
2 Tbsps
2 Tbsps fresh tarragon
fresh tarragon
2 Tbsps
2 Tbsps fresh tarragon
fresh tarragon
2 Tbsps
2 Tbsps olive oil
olive oil
4
4  whole rainbow trout
whole rainbow trout
some
some salt
salt
1 inch
1 inch inch through the center two
inch through the center two
1 inch
1 inch through the center two
through the center two
some black pepper
some
black pepper
2 Tbsps butter
2 Tbsps
butter
some butterflied
some
butterflied
0.53 pts cherry tomatoes
0.53 pts
cherry tomatoes
2 Tbsps fresh tarragon
2 Tbsps
fresh tarragon
2 Tbsps fresh tarragon
2 Tbsps
fresh tarragon
2 Tbsps olive oil
2 Tbsps
olive oil
4  whole rainbow trout
4
whole rainbow trout
some salt
some
salt
1 inch inch through the center two
1 inch
inch through the center two
1 inch through the center two
1 inch
through the center two

Equipment

spatula
spatula
frying pan
frying pan
spatula
spatula
frying pan
frying pan


Instructions

  1. Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin-side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly.
  2. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.
  3. This recipe yields 4 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.10
Ingredient
some black pepper
2 tablespoons butter
some butterflied
½ pints cherry tomatoes
2 tablespoons fresh tarragon
2 tablespoons fresh tarragon
2 tablespoons olive oil
4 whole rainbow trout
Price
$0.01
$0.24
$15.85
$2.11
$0.90
$0.90
$0.33
$0.06
$20.42

Nutritional Information

Quickview
396 Calories
37g Protein
24g Total Fat
5g Carbs
34% Health Score
Limit These
Calories
396k
20%

Fat
24g
38%

  Saturated Fat
6g
42%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
114mg
38%

Sodium
338mg
15%

Get Enough Of These
Protein
37g
75%

Vitamin B12
13µg
222%

Manganese
2mg
104%

Phosphorus
459mg
46%

Vitamin D
6µg
44%

Vitamin B3
8mg
43%

Vitamin B1
0.64mg
42%

Vitamin B2
0.67mg
39%

Vitamin B5
3mg
34%

Selenium
22µg
32%

Iron
5mg
29%

Vitamin B6
0.56mg
28%

Potassium
961mg
27%

Vitamin C
17mg
22%

Copper
0.41mg
21%

Vitamin A
856IU
17%

Magnesium
67mg
17%

Calcium
162mg
16%

Folate
49µg
12%

Vitamin E
1mg
12%

Zinc
1mg
10%

Vitamin K
6µg
6%

Fiber
0.96g
4%

covered percent of daily need

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