Makes 4 Portions of Lemon Brown Butter Trout
- 6 tbsp butter
- 2 lemons, juiced
- 4 (6-8 oz each) boneless trout fillets
- salt and fresh ground black pepper to taste
- 1 tbsp chopped parsley, optional
In a small sauce pan, melt the butter over medium heat, and cook until it turns a light-brown color. Turn off the heat, allow to cool for about 5 minutes, and carefully whisk in the lemon juice.
Preheat your broiler to high. Place the trout fillets on a sheet pan, flesh side up, and brush a teaspoon of the lemon brown butter on each fillet. Season with salt and fresh ground black pepper to taste. Broil about six inches from the flame for 5 minutes, or until done.
Add the parsley to the sauce and whisk well. Serve the trout fillets immediately, with the butter sauce spooned over.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||12 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|