Trout Amandine

Ingredients:

• 3 lemons
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) trout fillets
• 1/4 cup sliced almonds, toasted

Makes 4 Servings

1. Juice 2 lemons and thinly slice the third.
2. In a large skillet, bring 1/4 cup of the  lemon juice, 4 lemon juice, the wine, parsley, salt and pepper to a boil. Add the trout fillets, reduce the heat, and cover. Poach a gentle boil until the fillets are just opaque in the center, about 5 minutes. Transfer the fillets to plates and spoon the poaching liquid over the fillers. Discard the lemon slices from the skillet. Top the trout with the remaining lemon slices and sprinkle with the almonds.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a quick and easy dish you can make any night of the week. This meal tastes like something you would order in a fancy restaurant-simple and elegant. The trout will cook quickly so keep an eye on those fillets. Poaching fish in lemons and white wine is so heavenly delicious you'll want to do it again with other fish and also, poultry too. 

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. 

Lemon-Grilled Whole Trout with Pesto

Ingredients:

• 4 whole trout (about 12 oz. each), cleaned and boned
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• freshly ground pepper
• 3 lemons
• 2 tbsp store baught pesto or homemade pesto

Makes 4 Servings

1. Lightly coat the outside of each trout with oil. Sprnkle evenly inside and out with salt and season lightly with pepper. Slice 2 of the lemons into 8 slices eaach. Plce 4 slices, slightly overlapping, inside the cavity of each fish. Cut the remaining lemons into wedges.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grll fish until lightly browned on the outside and opaque and tender insdie, about 5 minutes on each side. Remove from the grill and remove heads and tails, if desired. Remove and discard lemon slices.
3. Place fish on 4 serving plates, gently open each. flesh side up, and spread 1 1/2 tsp of pesto on the inside of each fish. Serve warm with lemon wedges.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I tried trout @ Legal Seafood earlier this year and loved it. I bought trout at the local farmer's market and wanted to cook trout myself. The dish had a nice flavor to it but I didn't realized the fish had to be deboned OOOPPSSS!!! I purchased the trout with its head cut off and I assumed it was deboned. If you ever buy fish at the farmer's market, make sure you debone the fish; otherwise you won't enjoy dinner. I will make thi dish again because the flavor of lemon and pesto is delicious and I'll but trout at the grocery store ALREADY CLEANED AND DEBONED!