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One of the benefits of being grounded by our Governor is that I'm saving a lot of money and I'm learning new skills. I'm not much of a cook. I got out of the habit when we got dogs and I started making their food. We used to eat out a lot, which is expensive and not the healthiest. Today, I plan meals, I go grocery shopping once a week, and I'm giving my Instant Pot a workout.
I won't bore you with a ton of words about my history with trout and what it means to me. I'll just say that I love trout. It's good.
Making Trout in the Instant Pot
- Garlic salt
- Lemon pepper (no salt)
- Cut the trout into serving sizes.
- Sprinkle the trout with the seasons listed above, add as much or as little as you want.
- Put lemon slices on the trout (I try to cover most of the fish).
- Wrap the trout in aluminum foil.
- Stack in the Instant Pot.
- Seal and set for 15 minutes (manual setting).
When cooking is done, release the pressure and serve. The skin will come right off (I use a spatula to lift the fish from the skin). And I toss the lemons.
Combine with the sides of your choice. I made sauteed zucchini, yellow squash, and mushrooms.
Trout is More than Just Delish
I don't know how many calories are in a meal of trout, but I do know that this is a low calorie meal that is rich in Omega 3 fatty acids and protein. If you're worried about mercury, trout is a low on the risk scale, making it a healthy fish to add to your diet. And trout is rich in Vitamins B12 and D along with other nutrients.
Basically, I'm killing it on the healthy meal scale.