Maple Walnut Trout

Recipe By Adapted by Garth Lamson (AP Smith Restaurant, Lake Saranac NY)
Category Atkins; Main Dish; Seafoods
Main Ingredient Trout
Cuisine Style Vermont
Yield 4 Serving
Preparation Time 5 min (plus chill time
Cooking Time 4 min
Equipments 13 x 9 inch Pan; Cutting Board; Knife; measuring cups; measuring spoons; plastic wrap; rubber spatula



1 stick Butter, room temp
1/3 cup Walnuts, toasted and chopped
1 tbsp Lemon Juice, jiuce of half a lemon
5 tsp Atkins Maple Syrup


4 medium Trout fillets
2 tbsp Olive oil
1/3 cup White wine
1. To make your maple walnut butter, place the first 4 ingredients into a small bowl and using a fork, mix it all together until thoroughly mixed. Once mixed, you can roll in plastic wrap, in a tube shape, or you can just put it in a bowl and refrigerate. this can be made a day ahead and you need ot thaw to room temp before using.

2. For the trout, preheat a broiler. Personal thing, I prefer the skin adds flavour. Place fillets, with or without skin, skin side down, onto a cookie sheet with a side lip. Cover with oil and rub in. Salt and pepper the fish as needed. Sprinkle the wine over the fish. You are are ready.

3. Put the pan under the broiler for 3-4 minute. Serve hot! I like to garnish with the butter and a fresh walnut. If you did not remember to thaw your butter, not a problem, I found 20 seconds under the heat did not hurt the fish, the plate, or the recipe. :-)
Per Serving: 269 Calories; 29 g Fat; 15 g Sat Fat; 62 mg Cholesterol; 234 mg Sodium; 2 g Carb; 0.57 g Fiber; 3 g Protein.
This butter is fantastic. I think you already can see that it can be used on muffins, our breakfast flaxseed cereal. Perfect for Low Carb eaters!!!

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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