New Mexico Panned Rainbow Trout
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 2rainbow or brown trout
- 2bay leaves
- 2sprigs cilantro
- 2tablespoons butter plus 6 ounces
- 2shallots, minced
- 1lemon, thinly sliced
- 2cups dry white wine
- 1cup pinon nuts (or use pine nuts)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
2023 calories; 150 grams fat; 63 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 27 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 101 grams protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Gut and clean the trout and fill cavities with bay leaves and cilantro.
- Step 2
Measure the thickness of the fish and cook 9 minutes to the inch.
- Step 3
Melt 2 tablespoons butter in skillet. Sprinkle shallots over bottom of pan. Top with fish and place lemon slices over top of each fish. Add wine and cover pan with tight-fitting lid; bring to simmer and cook gently.
- Step 4
Keeping the lemon, remove the fish to a platter and keep warm. Remove cilantro and bay leaves. Over high heat reduce liquid in pan by half. Add back the cilantro and stir.
- Step 5
Reduce heat and, bit by bit, beat in little pieces of 6 ounces of butter to make a beurre blanc-like sauce. Serve with the fish.
Private Notes
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Cooking Notes
pine nuts
Add nuts to fish cavity
pine nuts
Add nuts to fish cavity
Stephanie R
What happened to the pine nuts? Do you just sprinkle them over the fish at the end?
Nancy
good question
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