Directions:
- Preheat the broiler.
- Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not sever the fish completely. Open the fish like a book, and using a small sharp knife, trim away the skeleton on both halves. Pull out any pinbones. (This procedure may be done by your fish seller.)
- Rub the flesh with the butter and season with the salt and pepper.
- Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the flesh is just cooked through, about 4 minutes. Serve immediately with lemon wedges or the flavored butter of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.55 Kcal (844 kJ) | ||
| Calories from fat | 97.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 74.37mg | 25% | |
| Sodium | 41.67mg | 2% | |
| Potassium | 21.15mg | 0% | |
| Total Carbs | 1.31g | 0% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 23.54g | 47% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 170.15 Kcal (712 kJ) | ||
| Calories from fat | 82.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 17% | |
|---|---|---|---|
| Cholesterol | 62.79mg | 25% | |
| Sodium | 35.18mg | 2% | |
| Potassium | 17.85mg | 0% | |
| Total Carbs | 1.1g | 0% | |
| Sugars | 0.37g | 2% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 19.87g | 47% | |
| Vitamin C | 9.4mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 83mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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