Ingredients
2 rainbow trout, butterfly filleted (about one pound each before heads are removed, 9 ounces after cleaning with heads taken off)
1 teaspoon butter or margarine
2 tablespoons almonds, sliced
Lemon pepper (use an unsalted blend, about ½ teaspoon total)
Lemon wedges
Directions
Heat broiler to high. Rinse trout and pat dry. Open fish and place skin-side-down on a foil-lined broiler pan. Dot with butter or margarine and sprinkle with almonds and lemon pepper. Broil about five minutes or until fish is opaque and flakes easily with a fork. Serve immediately with lemon wedges.
Serves two
Each serving contains about 309 calories, 3 g carbohydrates, 36 g protein, 16 g fat, 93 mg sodium, and 0 g fiber.