Broiled Rainbow Trout

Team Broiled Rainbow Trout with Asparagus Salad and steamed new potatoes.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 115
Caloriesfromfat 29 %
Fat 3.7 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.6 g
Carbohydrate 0.8 g
Fiber 0.0 g
Cholesterol 51 mg
Iron 0.0 mg
Sodium 29 mg
Calcium 0.0 mg


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)


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,

Oxmoor House

January 1995
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