Idaho Trout with Wilted Watercress & Glazed Turnips

Makes 4 servings

• 1/3 cup yellow cornmeal
• 1 teaspoon grated lemon peel
• 1 teaspoon salt
• 3/4 teaspoon coarsely ground pepper
• 4 boneless trout fillet halves (about 1 1/4 pounds)
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 bunches watercress, trimmed
• Lemon wedges

Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.
Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.
Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.

Glazed Turnips

Makes 4 servings

• 2 lb small to medium (2-inch) turnips
• About 1 1/2 cups plus 3 tablespoons water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Garnish: chopped fresh flat-leaf parsley

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Nutrition Information
per serving (4 servings)
• Calories338
• Sodium666 mg (28%)
• Carbohydrates11 g (4%)
• olyunsaturated Fat3 g
• Fat19 g (29%)
• Fiber1 g (3%)
• Protein30 g (60%)
• Monounsaturated Fat9 g
• Saturated Fat5 g (24%)
• Cholesterol91 mg (30%)

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