Southwest Lime Trout
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
- 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.
- 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.
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.