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Recipe by Nina Lynn



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  • 1 trout fillet (7 ounces)
  • 2 tsp. coconut oil
  • 1/2 oz. chopped pecans
  • 1 tbs. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 cup dry white table wine


How to make it:

In a medium skillet, heat coconut oil and saute trout over medium heat for 2-3 minutes on each side. Carefully transfer trout to a plate. Add pecans to the skillet and cook over low heat, stirring, until toasted, 1-2 minutes. Stir in the remaining ingredients and cook until thoroughly heated for 1-2 minutes. Pour over trout and enjoy!

Why This is Healthy For You:

Trout is a healthy source of protein and omega 3 fatty acids. Pecans add a healthy monounsaturated fat as well as the antioxidant vitamin E. Serve with a green salad or steamed vegetables to balance the meal with fibrous real carbohydrates.

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