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Steamed Trout With Lettuce & Peas Recipe
|Chopped fresh mint||3 Tablespoon|
|Finely shredded lemon peel||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Frozen tiny peas||1 Cup (16 tbs), thawed|
|Shredded romaine lettuce||3 Cup (48 tbs)|
|Trout||2 Pound (4 fish, about 1/2 lb. each)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1535 Calories from Fat 552
% Daily Value*
Total Fat 61 g94.2%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 526.2 mg
Sodium 633.7 mg26.4%
Total Carbohydrates 45 g15%
Dietary Fiber 18.2 g72.9%
Sugars 10.7 g
Protein 199 g397.3%
Vitamin A 104% Vitamin C 223.8%
Calcium 60.9% Iron 104%
*Based on a 2000 Calorie diet
Pat mixture gently into a neat mound on an 8- to 10-inch rimmed plate at least 1/2 inch smaller in diameter than your steamer.
Rinse trout and pat dry.
Then neatly arrange fish over lettuce, cavity sides down and heads pointing in same direction; lean fish against each other.
Lay lemon wedges on top.
Place a steamer rack over about 1 inch boiling water in a steamer or large pan.
Carefully place plate on rack.
Cover and steam until fish is just opaque but still moist in thickest part; cut to test about 15 minutes.
If necessary, add boiling water to keep at least 1/2 inch of water in steamer.
Using thick pot holders, lift plate from steamer.
Transfer trout to warm individual plates and spoon lettuce mixture alongside.
Sprinkle trout with lemon juice.