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Nutrition Facts
Serving Size 195 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 970 mg 40%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 12 g
Vitamin A 15% Iron 2%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Rainbow Trout With Mushrooms And Artichokes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

2 rainbow trout, butterflied and heads removed
1/8 Tsp seasoned salt
4 green onions, chopped
1 1/2 cup(s) mushrooms, sliced
2 Tsp H-E-B Garlic, minced
14 Oz H-E-B Artichoke Hearts, drained and diced
2 Tbsp unsalted butter
1/4 cup(s) Cappola Sauvignon Blanc
1/2 Tsp H-E-B Iodized Salt
1/4 Tsp H-E-B Cayenne Pepper
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Rinse trout under cold water and pat dry.
Split each trout to make 4 portions. Sprinkle with seasoned salt.
Chop green onions, slice mushrooms and mince garlic. Coarsely chop artichoke hearts.
Melt 1/2 tablespoon butter in a 12 inch nonstick skillet over medium-high heat 3 minutes.
Cook trout in 2 batches. Lay trout in skillet, skin-side up; cook 2 1/2 minutes per side. Add 1/2 tablespoon butter to skillet between batches.
Remove trout to a serving plate and tent with foil to keep warm.
Add wine and remaining 1 tablespoon butter to skillet.
When butter melts, add mushrooms, onion, garlic, salt and cayenne pepper to skillet; sauté 2 minutes or until mushrooms are soft.
Add artichoke hearts, salt and pepper; sauté 1 more minute.
Spoon mushroom and artichoke mixture over trout and serve immediately.



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