Photo: Sorin Gheorghita
Sunburst Trout with a Buttermilk Vidalia Onion and Chive Sauce
10 ingredients
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Estimated Nutrition (whole recipe, rough)
433
Calories
27g
Protein
23g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Sunburst trout fillets (9 ounces each) or any other nice, fresh trout fillets
- 1/2 cup buttermilk
- 2 tablespoons sour cream (I used low-fat)
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped Vidalia onion
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- Extra-virgin olive oil
- 1/2 teaspoon finely chopped chives
- Fresh lime slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes