Crispy Trout with Lemon-Caper Sauce

Ingredients:

• 4 tbsp trans-fat-free margarine, melted
• 1 tbsp fresh lemon juice
• 1 tbsp capers, drained and rinsed
• 4 (5-6 oz.) trout filets, skin on
• 1 1/2 tsp canola oil, plus extra for brushing the fish
• salt
• freshly ground black pepper

Makes 4  Servings

1. Whisk margarine, lemon juice and capers together in a mixing bowl until smooth.
2. Rinse trout under cold water and pat dry well with paper towels. Brush well with oil and season with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat until rippling but not smoking. Add trout, skin side down (in batches, if necessary), and cook for 3 mintues; turn and cook 1 minute longer. Remove from pan, top with lemon sauce and serve hot.
    

WW POINTS VALUE: 8 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I had the house to myself last night and I wanted to make something special for myself. I really enjoy fish and I have come to love trout and order it in restaurants if it's on the menu because it's so good when it's cooked right. Trout with lemon and butter is to die for. I LOVED this dinner. The trout was cooked perfectly and the lemon-caper butter sauce was delicicous. The skin from the trout easily comes off. The tangy lemon juice, the saltiness from the capers and the melted margarine was perfect for this flaky, fresh water fish. Serve this with sauted green vegetables such as beans, broccoli or asparagus and you'll have the ultimate healthy gourmet meal.