8 ounces rainbow trout fillets
3 Tbsp yellow cornmeal
1⅓ Tbsp chopped parsley
¼ tsp ground celery seeds
¼ tsp ground black pepper
1 pinch salt
2 tsp olive oil
- Clean and rinse fish fillets. Check to make sure all bones are removed. Pat dry.
- Mix together cornmeal, salt, pepper, celery seed and chopped parsley.
- Cover fish with cornmeal mixture and press onto fish.
- Heat olive oil in non-stick skillet. Cook fish 2 to 3 minutes per side. Fish should be brown and crisp and should flake when pierced with a fork.
NUTRITIONAL ANALYSIS PER SERVING (4 ounce serving)
Serving Size: About 1 cup
Total Fat: 10g
Total Protein: 25g
Total Carbohydrates: 10g
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