Pan-Fried Trout With Kale, Tomatoes, And Olives

Name: Pan-Fried Trout With Kale, Tomatoes, And Olives
Ingredients: 2 tbsp coconut oil; 3 cloves garlic (sliced); 1 cup Cherry Tomatoes (sliced); 2 cups kale (chopped); 1/2 cup Pitted Green Olives (thinly sliced); 4 whole trout (deboned, butterflied, and head cut off); 2 tbsp Fresh lemon juice; salt and pepper (to taste)

By Lisa Shanken

October 4, 2015

Pan-Fried Trout With Kale, Tomatoes, And Olives

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Cuisine Seafood

Servings people

Calories 298 kcal

Ingredients

2 tbsp coconut oil
3 cloves garlic sliced
1 cup Cherry Tomatoes sliced
2 cups kale chopped
1/2 cup Pitted Green Olives thinly sliced
4 whole trout deboned, butterflied, and head cut off
2 tbsp Fresh lemon juice
salt and pepper to taste

Instructions

Heat 1 tablespoon of coconut oil in a skillet.
Add garlic and cook 1 minute. Next add tomatoes, cook another 2 minutes, and then add kale and olives.
Cook until kale just wilts and becomes bright green.
Place vegetable mixture on the side of the skillet.
Season trout with lemon, salt and pepper on both sides.
Add remaining coconut oil to the skillet.
Cook fish in skillet on medium heat, approximately 7-10 minutes.
Place vegetable mixture on top of fish to reheat for a minute. Serve immediately.

Notes

Nutrition

Sodium: 594mgCalcium: 210mgVitamin C: 212mgVitamin A: 18850IUSugar: 2gFiber: 4gPotassium: 981mgCholesterol: 46mgCalories: 298kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 8gFat: 18gProtein: 21gCarbohydrates: 16gIron: 3.6mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Pan-Fried Trout With Kale, Tomatoes, And Olives