Serves: 4
Total Calories: 521

Drunken Sauce
4 (8- to 10-ounce) trout fillets
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons olive oil or vegetable oil

1. Prepare the sauce. Reserve in a serving bowl at room temperature. Put the trout on a large baking sheet. Season with salt and pepper inside and out. Let stand about 10 minutes.

2. Heat the oil in a large nonstick skillet over medium heat. Cook the trout, 2 at a time, about 5 to 6 minutes per side or until browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Spoon a little of the sauce over the fish, and serve hot, with the rest of the sauce passed at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 521
Calories from Fat: 253

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