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Southwest Lime Trout

meal-of-the-week

Serves 4

Prep time: 10 minutes*

Cook time: 8 minutes

*20 minutes stand time extra

Per serving: 300 calories, 13g fat, 3g saturated fat, 120mg cholesterol, 440mg sodium, 3g carbohydrate, 0g fiber, 41g protein


6 tsp. chopped fresh cilantro, divided

1/2 cup garlic–lime marinade

1 tsp. ground cumin

1/4 tsp. cayenne pepper

4 (8-oz.) butterflied rainbow trout

Lime wedges

  1. In a small bowl combine 2 teaspoons of the cilantro, plus marinade, cumin and cayenne. Open trout and place, skin side down, in a large shallow dish. Brush marinade mixture over trout fillets. Let stand 20 minutes at room temperature.
  2. Preheat broiler to high; position oven rack to the highest setting. Coat a broiler rack with nonstick cooking spray; place rack in broiler pan. Place trout, skin side down, on broiler rack. Broil 8 to 10 minutes or until fish flakes easily with a fork. Sprinkle with remaining 4 teaspoons cilantro, and serve with lime wedges.

Make it a meal: Serve with grilled corn with cilantro and jicama slaw.

[[Talking Points]]

Culinary: What is Cumin?

Cumin is a flowering plant native from the east Mediterranean to South Asia. Cumin seeds, in both whole and ground forms, are used in the cuisines of many different cultures.

Nutrition: Rainbow Trout

Rainbow trout is also known as silver trout and brook trout. Rainbow trout provides 21 grams of protein and 370 milligrams of potassium in a 3-ounce, cooked serving.

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