Trout with Peanut Lemon-Butter Sauce


Active time: 10 minutes 
By Markita Lewis MS, RDN

Fish: Pat dry fish fillets with paper towel, then season with salt and pepper. Mix all-purpose flour and peanut flour on shallow bowl or plate. Lightly coat fish with flour on both sides, shaking off excess flour. Next, preheat skillet on medium heat and melt the butter. One at a time, place fillet into skillet with skin facing down. Allow fillet to cook on one side for 4 minutes before flipping over and cooking for 4 additional minutes (fish meat should be white and flaky). Can place fish on paper towel after cooking to drain.
Sauce: Preheat clean skillet on low to medium heat. Add butter to pan and allow to melt. To melted butter, add lemon juice, peanuts, and cayenne pepper. Stir and allow to cook for 1-2 minutes. Remove from heat then add in parsley. Pour 1/4th of sauce mixture over each fillet and serve. Garnish with additional salt and slice of lemon to taste.
Trout can be substituted for other white fish such as tilapia, catfish fillet, or cod.

Nutrition information per serving: 1 fish, ¼ sauce
Calories: 411
Calories from Fat: 286  
Fat: 31.7 g
Trans fats: 0.8 g
Cholesterol: 94 mg
Carbohydrate: 10.2 g
Protein: 21.8 g
Fiber: 1.8 g
Sodium: 239 mg

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.