Herbed Trout Poached in Vermouth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Rainbow Trout filets, approximately 1/4 pound each2 tsp dijon mustard2 tsp fresh thyme, chopped fine+ 2 sprigs thyme2 tsp fresh oregano, chopped finesalt/pepper to taste (approx. 1/4 tsp each)1 Tbsp olive oil1/2 cup vermouth2 Tbsp white wine vinegar (NOT distilled vinegar)
Heat a saute pan large enough to hold both filets over medium-high heat.
Dry fish with a paper towel and sprinkle with salt and pepper. Spoon dijon and spread evenly over each filet, sprinkle with herbs.
Add olive oil to saute pan, once heated add fish, skin side down, and allow to cook for 2-3 minutes until the bottom edges start to turn white.
Add thyme, vermouth, and vinegar - allow to boil vigorously for a minute or two until reduced by half. Lower heat to simmer and cover pan. Cook 3-5 minutes until the fish is cooked through. Remove fish to serving platter or plate and discard remaining cooking liquid.
Serving Size: 2 1/4 lb filets
Number of Servings: 2
Recipe submitted by SparkPeople user PERSEPHONE82.
Dry fish with a paper towel and sprinkle with salt and pepper. Spoon dijon and spread evenly over each filet, sprinkle with herbs.
Add olive oil to saute pan, once heated add fish, skin side down, and allow to cook for 2-3 minutes until the bottom edges start to turn white.
Add thyme, vermouth, and vinegar - allow to boil vigorously for a minute or two until reduced by half. Lower heat to simmer and cover pan. Cook 3-5 minutes until the fish is cooked through. Remove fish to serving platter or plate and discard remaining cooking liquid.
Serving Size: 2 1/4 lb filets
Number of Servings: 2
Recipe submitted by SparkPeople user PERSEPHONE82.
Nutritional Info Amount Per Serving
- Calories: 219.9
- Total Fat: 8.9 g
- Cholesterol: 78.2 mg
- Sodium: 475.8 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.2 g
- Protein: 26.1 g
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