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

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

Recipe by Cooking Light July 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 fish and 1 tablespoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine first 4 ingredients in a small bowl; stir well.

  • 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.

Nutrition Facts

280 calories; calories from fat 39%; fat 12.2g; saturated fat 3.1g; mono fat 3.9g; poly fat 4.1g; protein 39.3g; carbohydrates 1g; fiber 0.1g; cholesterol 117mg; iron 0.7mg; sodium 443mg; calcium 150mg.
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