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Honey Curried Trout Bundles Recipe
|Dijon mustard||1 Tablespoon|
|Finely shredded lemon peel||1⁄4 Teaspoon|
|Curry powder||1⁄8 Teaspoon|
|Skinless sea trout/Orange roughy / red snapper / salmon fillets||16 Ounce (2 Trouts, 8 Ounces Each, About 1/2 Inch Thick)|
|Chopped peanuts||2 Tablespoon|
Serving size: Complete recipe
Calories 938 Calories from Fat 413
% Daily Value*
Total Fat 47 g72.2%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 263.1 mg
Sodium 279.9 mg11.7%
Total Carbohydrates 22 g7.5%
Dietary Fiber 6.4 g25.6%
Sugars 11.4 g
Protein 106 g212.9%
Vitamin A 19.4% Vitamin C 175.3%
Calcium 28.1% Iron 51.3%
*Based on a 2000 Calorie diet
Cut the broccoli stalks crosswise into 1/4-inch-thick slices, then break flowerets into smaller pieces.
In a covered saucepan cook broccoli in a small amount of boiling water for 4 to 5 minutes or till nearly tender, then drain.
Combine mustard, honey, lemon peel, and curry powder.
To assemble the bundles.
Cut heart shapes from parchment, then open.
For each bundle, place a fillet on right side of a heart, tucking under any thin edges of the fish.
Spread with mustard mixture; top with broccoli and nuts.
Fold left half of each heart over fish.
Starting at the top, seal each bundle by folding edges together.
Twist tip of heart to hold bundle closed.
Place bundles on an un-greased baking sheet.
Bake in a 450° oven about 10 minutes or till paper puffs up and fish is done (carefully open paper to check doneness).