Steamed Trout with Chive-Tarragon Butter

Substitute fresh thyme or rosemary for the tarragon, if you wish.

Yield: 4 servings (serving size: 1 packet)

Ingredients

• 1 1/2  tablespoons  butter
• 1  teaspoon  chopped fresh chives
• 3/4  teaspoon  minced garlic
• 1/4  teaspoon  chopped fresh tarragon
• 1/8  teaspoon  grated lemon rind
• 1/2  teaspoon  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 4  (8-ounce) dressed whole trout fillets
• 4  lemon wedges

Preparation

Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.

Preheat oven to 425°.

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place 1 fillet near the fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet. Brush butter mixture evenly over fillets; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately.

Nutritional Information

Calories:

358 (34% from fat)

Fat:

13.6g (sat 7g,mono 3.6g,poly 1.1g)

Protein:

58.4g

Carbohydrate:

0.9g

Fiber:

0.1g

Cholesterol:

143mg

Iron:

4.6mg

Sodium:

436mg

Calcium:

34mg