Pan-Seared Trout (Clean Living Magazine)

1 1/2 c. loosely packed parsley
3 green onion, cut into 1 1/2 inch pieces
1/4 c. capers, drained
1 non-fat, plain Greek-style yogurt
3 T. parmesan cheese, grated
3 cloves garlic
1/2 t. black pepper, divided
2 boneless whole trout, head and tail removed, deboned
2 T. olive oil

Combine parsley, onions, garlic, cheese, half of pepper and yogurt in food processor bowl. Process until smooth.

Lay out filleted fish. Sprinkle trout inside and out with remaining pepper. Fold fish back into whole closed trout. Heat oil over medium heat in non-stick skillet. Add trout and cook until well-browned and barely opaque, about 3 1/2 minutes per side.

Unfold each trout and cut into two fillets. Serve with sauce over top.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CHWABE.