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Trout Amandine With Pineapple Recipe
|Slivered almonds||2 1⁄4 Ounce (1 Package)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Lemon juice||1 Tablespoon|
|Boneless trout||48 Ounce, cleaned (6 Whole Trout, 8 Ounce Each)|
|Canned pineapple slices||6 , drained|
Calories 580 Calories from Fat 290
% Daily Value*
Total Fat 33 g50.6%
Saturated Fat 7.8 g38.9%
Trans Fat 0 g
Cholesterol 30.9 mg
Sodium 612.3 mg25.5%
Total Carbohydrates 27 g9%
Dietary Fiber 2.4 g9.5%
Sugars 22.8 g
Protein 50 g100.8%
Vitamin A 7.2% Vitamin C 23.1%
Calcium 3.2% Iron 2.2%
*Based on a 2000 Calorie diet
1 Into a glass pie plate, put 2 tablespoons butter and almonds .
2 Cook uncovered in a microwave oven for 5 to 6 minutes.
3 Stir every minute just until almonds are lightly toasted. Set aside.
4 In a 2-cup glass measuring cup, melt remaining butter in microwave oven (30 seconds).
5 Add lemon juice.
6 Brush whole trout inside and out with lemon-butter mixture.
7 Arrange fish around edge of a microwave-safe serving plate in a circular pattern.
8 Fit a small piece of foil over each head to shield. Cover with plastic wrap.
9 Cook in the microwave oven for 6 to 7 minutes, or until fish flakes easily. (Be certain to check for doneness under shielded area.)
10 Remove from the oven and allow to stand covered for 2 minutes.
11 Meanwhile, arrange pineapple slices on toasted almonds.
12 Cover with plastic wrap.
13 Heat in microwave oven for 2 minutes.
14 Garnish fish with almonds and pineapple.