RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5828
| View Recipe |
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| Recipe Name: |
Crisp-sided Trout with Ginger Sauce - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.15
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Steamed white rice. |
| Comments: |
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Ingredients:
1 Tablespoon ginger root grated
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Directions:
Cut three shallow diagonal slashes in the skin of each fillet. Heat the oil in a large non-stick frying pan and add the fillets, skin side down. If your pan is not large enough, add them 2 at a time. Cover and cook over medium-high heat until the tops of the fillets are opaque, 3 to 4 minutes. Remove lid and continue cooking until the skin is crisp and brown and the flesh is opaque through the thickest part, 2 to 3 minutes longer.
Flip the fillets skin side up onto 4 warmed dinner plates. Add the green onion and ginger to the pan and cook over medium heat, stirring until soft, about 1 minute. Add the soy sauce, sake and red pepper flakes, stir and cook until hot, about 30 seconds longer. Pour the sauce over the fillets and serve immediately with steamed white rice. |
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| Nutrition per Serving: |
| Calories: |
48 |
Total Carbs: |
4.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.3 |
Protein: |
0.53 |
| Fiber: |
1.52 |
Sodium: |
6.25 |
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