Yield: 6 servings
2 pounds pan−dressed trout (or other small fish), fresh or frozen
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup butter or margarine
2 tablespoons dill weed
3 tablespoons lemon juice
Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open.
Sprinkle with salt and pepper.
Melt butter in a 10−inch fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot
dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until
fish flake easily when tested with a fork.
Place fish on a warm serving platter. Keep warm.
When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.
Per Serving: 140 Cal (95% from Fat, 1% from Protein, 4% from Carb); 0 g Protein; 15 g Tot Fat; 1 g
Carb; 0 g Fiber; 24 mg Calcium; 1 mg Iron; 748 mg Sodium; 41 mg Cholesterol