TROUT-Trout with Mustard Cream Sauce

By Unblond1

Ingredients

• 2 servings
• 2 tsp. evoo
• 2 rainbow trout fillets
• salt, pepper, pam
• 2 tbsp. minced shallot
• 1/4 cup white wine
• 1/4 cup fat-free half and half or greek yogurt
• 1 tbsp. dijon, try grainy
• 1/2 tsp. dried tarragon or 1 1/2 tsp. fresh

Details

Servings 2

Preparation

Step 1

* Heat oil over medium-high heat. Season fish with salt and pepper and add to pan (skin side down, if relevant) Saute for 4 minutes or until skin is crisp. Coat top of fish with Pam and turn over. Cook 1 - 2 minutes more or until done. Remove and keep warm.

* Reduce heat to medium and coat pan with cooking spray. Add shallot and saute until tender. Add wine and cook until reduced by half, stirring constantly. Add half and half (or yogurt) dijon and tarragon and cook about 1 minute, until thickened. Serve over trout.