Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

115 calories; calories from fat 29%; fat 3.7g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 18.6g; carbohydrates 0.8g; fiber 0g; cholesterol 51mg; iron 0mg; sodium 29mg; calcium 0mg.
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