Pan-Fried Trout with Red Chile Sauce

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This chile pan sauce is much lighter than one you’d pair with enchiladas or burritos, to keep from overwhelming the delicate trout.

Pan-Fried Trout with Red Chile Sauce
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1/2 cup buttermilk

  • 2 tablespoons regular or coarse mild-to-medium-hot red New Mexican chile powder, divided

  • 1/2 teaspoon salt

  • 3/4 cup cornmeal

  • 4 trout fillets, (5 ounces each), skin on

  • 4 teaspoons canola oil, divided

  • 2 teaspoons unsalted butter

  • 1 medium shallot, minced

  • 1 cup reduced-sodium chicken broth

  • 1 1/4 teaspoons Worcestershire sauce

  • 2 tablespoons pine nuts, toasted (see Tip)

Directions
  1. 4 servings

  2. Combine buttermilk, 1 1/2 tablespoons chile powder and salt in a shallow bowl. Place cornmeal in another shallow dish. Dip each trout fillet in the buttermilk mixture, coating both sides, then dredge both sides in the cornmeal.

  3. Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat. Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it’s OK if the pan is crowded). Transfer to a plate and keep warm. Repeat with the remaining oil and fillets.

  4. Add butter and shallot to the pan; cook, stirring, for 1 minute. Stir in the remaining 1/2 tablespoon chile powder. Increase heat to medium-high. Add broth and Worcestershire; cook until the sauce is reduced by about one-third, 2 to 3 minutes. Pour the sauce over the trout and sprinkle with pine nuts.


Nutritional Facts

Servings
4
Per serving
Calories
378
Carbohydrates
19g
Fat
19g
Saturated Fat
4g
Monounsaturated Fat
7g
Protein
34g
Cholesterol
90mg
Dietary Fiber
3g
Potassium
892mg
Sodium
485mg
Added Sugars
0g
Exchanges
1 starch
4 lean meat
1 fat
Carbohydrate Servings
1
Vitamin A (29% daily value)
Potassium (25% dv)
Magnesium (22% dv).

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