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Steamed Trout with Tarragon/Chive Butter
Source: dLife

Trout coated in a buttery, chive sauce and baked in packets.

Prep Time: 20 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 160.1
Total Carbs 1.0 g
Dietary Fiber 0.2 g
Sugars 0.1 g
Total Fat 9.5 g
Saturated Fat 3.5 g
Unsaturated Fat 1.2 g
Potassium 286.5 mg
Protein 16.5 g
Sodium 281.7 mg
Dietary Exchanges
1 1/2 Fat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 tbsp  Butter, unsalted
1 tsp  fresh chives
0 3/4 tsp  minced garlic
0 1/4 tsp  fresh tarragon
0.125 tsp  grated lemon rind
0 1/2 tsp  kosher salt
0 1/2 tsp  black pepper
4 each  trout fillet, raw
0 1/2 each  medium lemons
  1. Put butter, chives, garlic, and tarragon in a microwave safe bowl and heat on high for 30 seconds. Mix in 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve.
  2. Preheat oven to 425 degrees F.
  3. Cut parchment paper into 4, 15 x 24 inch pieces. Fold in half crosswise. Draw a large heart half on each piece and cut the heart and open flat.
  4. Lay fish on paper in the middle; squeeze lemon juice over each piece of fish. Coat fish with butter mixture and season with the rest of the salt and pepper. Secure edges of parchment around fish to make a package.
  5. Arrange packages on a baking sheet and bake 12 minutes or until flaky. Cut open and serve.

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