Trout is an oily freshwater fish. They are bony but the flesh is tasty. Trout are considered to contain a lower amount of dioxin, an environmental contaminant, than other oily fish. Oily fish have oils all through the fillet, which makes the fish a great source for vitamin A and D and Omega 3 fatty acids. This makes them more beneficial in our diets than white fish. The omegas 3s help people with depression and reduce people’s chances of heart disease while improving inflammatory processes including arthritis. The statistics show that populations known to favor a wide range of fish foods show less depressive disorders.

Sautéed trout with lime is a delicious treat. You need two pounds of cleaned trout placed in a shallow dish with two tablespoons of milk. Turn the trout so that each side is coated. Separately peel two limes and wedge them. Take the trout and dip in a quarter cup of flour to coat evenly. Shake off excess flour. Heat a third of a cup of olive oil in a large skillet. Add the trout to the skillet and cook on medium for three minutes. The trout should turn golden-brown on one side. Next, turn and baste frequently for 10 minutes. Take the trout out and place in serving platter and keep hot. Heat one tablespoon of butter in another skillet and add a quarter pound of thin sliced mushrooms. Cook while stirring often until mushrooms soften and then they brown. Place the mushrooms over the trout and place the lime wedges between the slices of mushroom. Take another tablespoon or two of butter and heat in the skillet until lightly brown and then pour over the trout. Sprinkle the fish with chopped parsley, serve and enjoy! You can find this recipe and more at www.recipekey.com/therecipes/Sauteed-Trout-with-Lime.