1 Tbsp + 1 tsp olive oil
1 trout fillet, about 6 oz
1 Tbsp cornmeal
1/2 tsp chopped fresh parsley
1 cup green beans, trimmed
2 tsp sliced almonds
Salt and pepper to taste
1. Heat 1 Tbsp olive oil in a nonstick skillet over medium heat. While the pan is heating, sprinkle the flesh side of the trout with salt, pepper, and cornmeal, pressing lightly so the corn- meal sticks.
2. Place in the pan, flesh side down, and sauté for 4 minutes. Flip it and cook for another 2 minutes. Top with the parsley.
3. Place the beans in a steamer basket and steam for 5 minutes. Toss them with the remaining oil, the almonds, and the salt and pepper. Makes 1 serving
Simple side: apple and endive salad
• 1 head endive
• 1 small green apple
• 1 tbsp diced walnuts
• 1 tbsp low fat balsamic vinaigrette
Directions
1. Peel off the outer leaves of the endive (think of it as a single serving of lettuce) and chop into bite size pieces. Core the apple, then chop it into bite size pieces. Toss well, then top with the nuts and dressing.
No comments:
Post a Comment