Rainbow trout with ginger carrot and cucumber
Trout is delicate and easy to cook whether in the oven, in a skillet or on the grill. The choice is yours!
185 cal
Serves 3
Prep time
0h 10m
Cook time
1h 50m
Total time
2h 0m
Ingredients
Directions
-
Step 1
Stir together carrot, cucumber, vinegar, ginger and hot pepper flakes. Cover and refrigerate for at least 1 hour or up to 24 hours. -
Step 2
Meanwhile, place trout fillet in foil lined baking sheet. Stir together green onion, soy sauce and sesame oil. Spread over top of trout and let stand for 10 minutes. -
Step 3
Roast in 425° F (220° C) oven for about 8 minutes or until fish flakes when tested. Alternatively, heat a nonstick skillet over medium heat and panfry trout, skin side up for 2 minutes. Turn over and cook for about 3 minutes or until fish flakes when tested. -
Step 4
Drain vegetables and serve over trout.
Tips
-
Grill variation: Place trout on greased medium grill and grill for about 6 minutes or until fish flakes when tested.
Nutritional information
Per serving (1 of 3)
- Calories
- 185
- Protein
- 23 g
- Sodium
- 187 mg
- Potassium
- 552 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- Cholesterol
- 62 mg
- Carbohydrates
- 5 g
- Fibre
- 1 g
- Sugars
- 2 g
- Added sugars
- 0 g