Recipe for Dilly Trout from the Low Carb section.
Dilly TroutSource: Possum Kingdom Lake Cookbook Yield: 6 servings 2 pounds pan-dressed trout (or other small fish), fresh or frozen
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup butter or margarine
2 tablespoons dill weed
3 tablespoons lemon juice Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper. Melt butter in a 10-inch fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork. Place fish on a warm serving platter. Keep warm. When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish. Per Serving: 140 Cal (95% from Fat, 1% from Protein, 4% from Carb); 0 g Protein; 15 g Tot Fat; 1 g Carb; 0 g Fiber; 24 mg Calcium; 1 mg Iron; 748 mg Sodium; 41 mg Cholesterol
We hope you enjoy your freshly made Dilly Trout. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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