Citrus-Cured Trout With Meyer Lemon Vinaigrette Recipe
Recipe By Food & Wine
Learn how to make Citrus-Cured Trout With Meyer Lemon Vinaigrette.
5
20 Rating -
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1hr total
1hr total
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ingredients serve
serve1
Add to Shopping ListIngredients for Citrus-Cured Trout With Meyer Lemon Vinaigrette Recipe
- 1/4 Lemon, preferably meyer
- 0.06 cup Extra virgin olive oil
- 1/4 tablespoon Minced preserved lemon rind
- As required Kosher salt
- As required Pepper
- 1.25 tablespoon Canola oil
- 0.13 cup Panko
- 0.13 teaspoon Fennel seeds, crushed
- 1/4 tablespoon Chopped dill
- 1/4 tablespoon Finely grated grapefruit zest
- 1/4 teaspoon Finely grated lime zest
- 3/4 tablespoon Sugar
- 1.50 ounce Four skin on trout fillets
Nutrition
value
value
471
calories per serving
36 g Fat12 g Protein24 g Carbs2 g FiberOther
Current Totals
- Fat36g
- Protein12g
- Carbs24g
- Fiber2g
MacroNutrients
- Carbs24g
- Protein12g
- Fiber2g
Fats
- Fat36g
Vitamins & Minerals
- Calcium110mg
- Iron2mg
- Vitamin A36mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B122mcg
- Vitamin C12mg
- Vitamin E8mg
- Copper< 1mcg
- Magnesium33mg
- Manganese< 1mg
- Phosphorus149mg
- Selenium16mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine