3 whole trout, cleaned (with head and tail, about 24 ounces)
1 teaspoon Nu-Salt®
1 teaspoon marjoram, crushed
1/4 teaspoon pepper
2 tablespoons unsalted margarine
1/4 cup sliced blanched almonds
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1 tablespoon dry white wine
Rub trout with Nu-Salt®, marjoram and pepper. In non-stick skillet, melt
margarine. Add 2 trout; cook about 3 minutes on each side. Remove from
skillet; keep warm. Repeat with remaining trout. Add almonds, lemon juice,
parsley and wine; cook and stir about 2 minutes. Pour over trout.
Makes 3 servings, about 6 ounces each.
Diabetic Exchanges: 3 meat exchanges, 1/2 vegetable exchange
Nutrient analysis per serving:
Protein: 40 grams
Fat: 15 grams
Carbohydrate: 4 grams
Sodium: 85 milligrams
Potassium: 1415 milligrams
Cholesterol: 90 milligrams
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