Dinner

Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato is for Dinner.

Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato takes 15 minutes to prepare.

Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato takes 20 minutes to cook.

Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato makes 2 servings.

The ingredients for Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato are:

Louisiana Cajun Trout
1 Fillet Stealhead Trout (9 oz), halved
1 TBS Paprika
1/2 TBS Cayenne Pepper
1/2 TBS Onion Powder
3 leaves Basil
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Thyme
1/8 tsp Oregano

Dill Dijonnaise
1/3 cup Yogurt, Fat Free
1 TBS Parsley, fresh
2/3 TBS Dijon Mustard
1 tsp Dill Weed, dried
2/3 tsp lemon juice
Salt and Pepper, to taste (optional)

Healthy Bruschetta
2 pieces of 45 Calorie Bread, toasted
2 quarter-inch thick slices of Tomato (one taken from each of the middles of the fried tomatoes below)
8 leaves of Basil
2 TBS Mozzarella, shredded
1/2 cup Balsamic Vinegar
1 TBS Brown Sugar
1 tsp Soy Sauce

Fried Mushrooms and Tomato
12 Mushrooms, medium, cleaned, halved
2 large Tomatoes (with a quarter-inch thick slice cut out of each)
Salt and Pepper, to taste

Here is how you make Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato:

Louisiana Cajun TroutPreheat oven to 350 F.Lay down tin foil on a baking tray.Mix paprika, cayenne, onion, basil, salt, pepper, thyme and oregano in a bowl.Flip trout in bowl till each piece is coated in seasoning mix.Place fish on tray and wrap in tin foil.Poke a couple holes with a fork.Bake in oven for 20 minutes (or until cooked through).Perfectly cooked trout should flake easily and be pink and milky.Dill DijonnaiseMix yogurt, parsley, Dijon, dill, lemon juice (and salt and pepper if desired) in a bowl; refrigerate until ready to serve.Healthy BruschettaMix Balsamic Vinegar, brown sugar and soy sauce in a small sauce pan, bring to a boil, turn down heat and simmer till thick (about 10 minutes), and then let cool.This is your balsamic reduction sauce.After toasting both pieces of bread, cut each into 4 squares.Lay down a basil leaf on each square.Quarter each tomato slice and place on piece on each basil leaf.Evenly top each piece with mozzarella.Evenly pour balsamic reduction onto squares when ready to serve.Fried Mushrooms and TomatoSpray pan with cooking spray and fry halved mushrooms and halved tomatoes with a bit of salt and pepper (optional).Serving Size: makes 2 2-cup servingsNumber of Servings: 2Recipe submitted by SparkPeople user JADED_PEARL.

The nutritional information for Louisiana Cajun Trout with Dill Dijonnaise, Healthy Bruschetta and Fried Mushrooms and Tomato is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 416.7

• Total Fat: 9.7 g
• Cholesterol: 60.9 mg
• Sodium: 1,245.2 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 5.5 g
• Protein: 35.9 g