Spicy Lemon Trout

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Spicy Lemon TroutRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serve with a spinach-mushroom salad and French bread.
4 servings (serving size: 1 fillet)


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2 teaspoons fresh lemon juice
2 teaspoons olive oil
4 (6-ounce) dressed trout fillets
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon ground red pepper
12 thin lemon slices (about 2 lemons)
Cooking spray


1. Preheat broiler.

2. Combine juice and oil; brush inside of fish. Combine thyme, salt, paprika, and pepper; sprinkle evenly inside cavity of each fish. Place 3 lemon slices into cavity of each fish. Place fish on broiler pan coated with cooking spray; broil 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Wine note: Chardonnay comes in a wide variety of styles, and Tormaresca Chardonnay 2006 ($11) from Italy's Puglia region is well-balanced, fresh, and lean. This wine's modest amount of oak tones helps it remain bright and fruity. Its fresh mineral qualities complement the delicate flavors of the fish, while the zippy acidity resonates with the lemon and smoky paprika. —Jeffery Lindenmuth

Created date

May 2008

Nutritional Information

Calories 374
Caloriesfromfat 38 %
Fat 15.7 g
Satfat 4 g
Monofat 5.6 g
Polyfat 4.5 g
Protein 52.7 g
Carbohydrate 6.4 g
Fiber 2.8 g
Cholesterol 156 mg
Iron 1.8 mg
Sodium 424 mg
Calcium 235 mg