SAUTEED TROUT WITH LIME

Sauteed Trout With Lime image

Provided by Pierre Franey

Categories dinner, weekday, sauces and gravies, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 trout, about 1/2 pound each, cleaned weight
2 tablespoons milk
Salt to taste if desired
Freshly ground pepper to taste
4 large mushrooms, about 1/4 pound
2 fresh limes
1/4 cup flour
1/3 cup corn, peanut or vegetable oil
4 tablespoons butter

Steps:

Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
Cut the mushrooms into thin slices. There should be about two cups.
Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
Transfer the fish to a hot serving platter.
Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 786 milligrams, Sugar 2 grams, TransFat 1 gram