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sauteeing American, Midwestern
Smoked Lake Trout with Sauteed Peppers Recipe-553

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 4


  • 4 sweet green frying peppers
  • 8 small yellow hot peppers
  • Olive oil
  • Salt and freshly milled black pepper
  • 4 smoked trout, preferably boned with head and tail intact (6 to 8 ounces each)
  • 2 to 3 lemons, halved
  • Freshly grated horseradish


Preheat the oven to 300°. Cut both types of peppers lengthwise and remove the seeds and veins. Lightly coat a heavy skillet with olive oil. Sauté the peppers until they give off their juices and wilt. Season to taste with salt and pepper. Place the trout on a baking sheet and heat in the oven for 10 minutes. Serve with the peppers, fresh lemon wedges, and freshly grated horseradish.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and using 1 1/2 lbs of smoked trout.

558kcal (28%)
142mg (14%)
319mg (532%)
277mcg RAE (9%)
109mg (36%)
1555mg (65%)
8g (41%)
41g (64%)
5mg (26%)

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