georgian

Trout with Pomegranate Molasses and Herb Pan Sauce

Name: Trout with Pomegranate Molasses and Herb Pan Sauce
Yield: 1 serving
Cuisine: georgian
Ingredients: 310 g trout fillet, boneless; 17 g sunflower oil; 15 g unsalted butter; 10 g garlic; 22 g pomegranate molasses; 19 g fresh dill; 37 g water; 2 g salt; 0.62 g black pepper

This pan-seared dish pairs trout fillet, boneless with pomegranate molasses, sunflower oil and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

63 g Protein

19 g Carbohydrates

36 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

310g trout fillet, boneless 310 kcal
17g sunflower oil 150 kcal
15g unsalted butter 108 kcal
10g garlic 15 kcal
22g pomegranate molasses 57 kcal
19g fresh dill 7 kcal
37g water 0 kcal
2g salt 0 kcal
0.31 tsp (1g) black pepper 2 kcal

Cooking instructions

trout filletsaltblack pepper
Pat the trout dry and season with salt and black pepper.
trout filletsunflower oil
Heat the sunflower oil in a nonstick skillet over medium-high heat. Cook trout 3 to 4 minutes per side (depending on thickness) until just cooked through. Transfer to a plate.
unsalted buttergarlic
Lower heat to medium. Add butter to the skillet; once melted, add garlic and cook 20 to 30 seconds.
pomegranate molasseswater
Stir in pomegranate molasses and water, scraping up browned bits. Simmer 30 to 60 seconds to slightly thicken.
trout filletfresh dill
Stir in chopped dill and taste for balance. Spoon the sauce over the trout.
Serve immediately with any pan juices.