Lime and Chili-Roasted Whole Trout
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Lime and Chili-Roasted Whole TroutVisit www.canadianliving.com for full recipe details.1 user reviews.
Lime and Chili-Roasted Whole Trout
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 245245 cal |
| pro | 32 g32g pro |
| total fat | 12 g12g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 91 mg91mg chol |
| sodium | 484 mg484mg sodium |
| potassium | 705 mg705mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 44 iron |
| vit A | 1212 vit A |
| vit C | 88 vit C |
| folate | 77 folate |
- Preparation time: 6 minutes
- Total time : 25 minutes
Ingredients
- 2 whole trout , cleaned (about 2 lb/1 kg total)2 whole trout, cleaned (about 2 lb/1 kg total)
- 3/4 tsp each salt and pepper 3/4 tsp each salt and pepper
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1 tbsp lime juice 1 tbsp lime juice
- 2 limes 2 limes
- 14 thin slices gingerroot 14 thin slices gingerroot
- 3 cloves garlic , thinly sliced3 cloves garlic, thinly sliced
- 20 sprigs fresh coriander 20 sprigs fresh coriander
- 2 red finger hot peppers , halved2 red finger hot peppers, halved
Preparation
Sprinkle insides of fish with 2 mL each (or half) of the salt and pepper. Place in shallow greased roasting pan. Rub all over with oil and lime juice.
Slice 1 of the limes. Stuff lime slices, ginger, garlic, coriander and red chili peppers into fish cavities. Sprinkle outsides with remaining salt and pepper.
Roast in 425°F (220°C) oven until flesh flakes easily when tested with fork, about 25 minutes.
Transfer fish and any juices to platter. Peel back skin; lift each fillet off bones. Quarter remaining lime; serve with fish.
Slice 1 of the limes. Stuff lime slices, ginger, garlic, coriander and red chili peppers into fish cavities. Sprinkle outsides with remaining salt and pepper.
Roast in 425°F (220°C) oven until flesh flakes easily when tested with fork, about 25 minutes.
Transfer fish and any juices to platter. Peel back skin; lift each fillet off bones. Quarter remaining lime; serve with fish.
Source : Canadian Living Magazine, May, 2010
- Keywords : Main Course; Trout; Limes; Roast; Chiles; 300 calories; Student;
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