Dilly Trout

Ingredients and Instructions

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