Recipe by Cooking Light June 1997

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Combine first 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.

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  • Heat a large cast-iron skillet coated with cooking spray over medium-high heat. Add 4 fillets to skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet. Set aside; keep warm. Repeat procedure with remaining fillets.

  • Recoat skillet with cooking spray; add chopped spinach and next 7 ingredients (spinach through black pepper). Cook 1 1/2 minutes or until spinach wilts, stirring constantly.

  • Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets. Serve with lemon wedges.

Nutrition Facts

393 calories; calories from fat 37%; fat 16.1g; saturated fat 2.8g; mono fat 5.5g; poly fat 5.6g; protein 51.4g; carbohydrates 10.3g; fiber 5.6g; cholesterol 132mg; iron 8.1mg; sodium 503mg; calcium 262mg.
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