Although rainbow trout is native to a narrow band along the West Coast of the United States, cultivation in ponds dates back more than 100 years. Today, farmers across the country raise this sweet, slightly nutty-tasting fish. Most market-ready trout comes through Idaho, where farmers send live fish to processing plants for filleting.
2 rainbow trout, butterfly filleted (about a 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 1/2 teaspoon total)
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.
Each serving contains about 309 calories, 3 g carbohydrates, 36 g protein, 16 g fat, 93 mg sodium, and 0 g fiber.