Broiled Rainbow Trout

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 29%
  • Fat: 3.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.6g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 0.0mg
  • Sodium: 29mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. 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.
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