Thai-Style Roasted Trout

Photo: Randy Mayor; Styling: Cindy Barr

Fresh lime juice complements the sweet taste of trout. Steamed asparagus and jasmine rice make good sides.

Yield: 4 servings (serving size: 1 fish and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 39%
  • Fat: 12.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 4.1g
  • Protein: 39.3g
  • Carbohydrate: 1g
  • Fiber: 0.1g
  • Cholesterol: 117mg
  • Iron: 0.7mg
  • Sodium: 443mg
  • Calcium: 150mg

Ingredients

  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 4 (6-ounce) trout fillets
  • Cooking spray
  • 1/4 cup coarsely chopped fresh cilantro
  • Lime slices (optional)
  • Cilantro sprigs (optional)

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine first 4 ingredients in a small bowl; stir well.
  3. 3. Arrange trout on a jelly-roll pan coated with cooking spray. Brush half of juice mixture inside of fish. Bake at 450° for 5 minutes. Brush remaining juice mixture over fish. Bake an additional 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with chopped cilantro; garnish with lime slices and cilantro sprigs, if desired.
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