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Jim Coleman Recipes

Sauteed Trout with a Mustard Sauce

For this recipe you will need:

4 trout fillets
1 tablespoon olive oil
Salt and pepper to taste
3 tablespoons white wine
1/4 stick butter, melted
Juice of two limes
1 tablespoon Dijon mustard
Pinch of ground fennel

To prepare this recipe:

Heat the olive oil in a skillet. Season the trout fillets with salt and pepper and saute them in the oil until golden brown, carefully turning them halfway through cooking. Remove the fish and keep warm.

Deglaze the pan with the wine. Add the remaining ingredients, blending them together. When the sauce is warmed through, serve it over the trout fillets.

This recipe makes 4 servings.



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