Pan-Fried Trout With Kale, Tomatoes, And Olives
By Lisa Shanken
October 4, 2015
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
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
Calories: 298kcalCarbohydrates: 16gProtein: 21gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 46mgSodium: 594mgPotassium: 981mgFiber: 4gSugar: 2gVitamin A: 18850IUVitamin C: 212mgCalcium: 210mgIron: 3.6mg
Tried this recipe?Let us know how it was!
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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