Lemon Dill Trout
24 people added this to their Recipe Box
Other mild fish, such as haddock or tilapia, are also excellent for this dish.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 263 |
| pro | 29 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | trace |
| chol | 80 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 4% |
| vit A | 11% |
| vit C | 13% |
| folate | 14% |
Suggested Recipes
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1 tbsp (15 mL) extra-virgin olive oil
1 shallot, minced (or 2 tbsp/ 25 mL minced onion)
1 tbsp (15 mL) minced fresh dill (or 1 tsp/5 mL dried)
1 tsp (5 mL) finely grated lemon rind
2 tsp (10 mL) lemon juice
1 tsp (5 mL) chopped capers (optional)
Pinch each salt and pepper
2 rainbow trout fillets (about 12 oz/375 g total)
Preparation:
In small bowl, combine oil, shallot, dill, lemon rind and juice, capers (if using), salt and pepper.
Arrange fish, skin side down, on greased toaster oven broiler pan; brush with lemon mixture. Broil, watching closely, until golden and fish flakes easily when tested, about 10 minutes.
Arrange fish, skin side down, on greased toaster oven broiler pan; brush with lemon mixture. Broil, watching closely, until golden and fish flakes easily when tested, about 10 minutes.
Tags:
Source
Canadian Living Magazine: September 2006
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