Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

Sustainable Choice.Look for farm-raised lake trout, an environmentally friendly choice. If you can't fit all four fillets in one pan, divide the oil in half and cook in batches of two.

Cheryl Sternman Rule
Recipe by Cooking Light July 2015

Gallery

Romulo Yanes; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet and about 2 teaspoons parsley mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.

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  • Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

306 calories; fat 17.4g; saturated fat 3.3g; mono fat 8.3g; poly fat 3.3g; protein 34g; carbohydrates 1g; fiber 1g; cholesterol 100mg; iron 1mg; sodium 395mg; calcium 57mg.
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