Team Broiled Rainbow Trout with Asparagus Salad and steamed new potatoes.
2 (10-ounce) whole rainbow trout, dressed
1/2 cup canned low-sodium chicken broth, undiluted
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/2 teaspoon sesame oil
Vegetable cooking spray
6 thin slices lemon
Lemon wedges (optional)
Fresh parsley sprigs (optional)
How to Make It
Rinse trout thoroughly with cold water. Pat dry with paper towels. Place trout in a large heavy-duty, zip-top plastic bag. Combine chicken broth and next 5 ingredients; pour over fish. Seal bag, and marinate in refrigerator 3 hours, turning bag occasionally.
Remove fish from marinade, and discard marinade. Place fish on rack of a broiler pan coated with cooking spray. Place 3 lemon slices in each fish cavity. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and parsley sprigs.
Cooking Light Light Cooking for Two
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