Over-the-Rainbow Chili-Grilled Trout
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 139 |
| pro | 24 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 65 mg |
| sodium | 371 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 16 |
| vit A | 4 |
| vit C | 7 |
| folate | 4 |
Serve with Lemon Potatoes (recipe link below) and peas. Grill the potatoes first, then add the fish during the last 10 minutes of cooking time. Cooking fish with its skin on means that you don't have to turn it.
Ingredients
- 1 lb rainbow trout fillets, (1/2 inch/1 cm thick)
- 1 tbsp Dijon mustard
- 1 tsp chili powder
- 1/2 tsp salt
- pinch pepper
- Lemon wedges
Preparation
Pat trout fillets dry. Arrange, skin side down, on plate; brush with mustard. Mix chili powder, salt and pepper; sprinkle over fish.
Place fillets, skin side down, on greased grill over medium heat; close lid and cook for about 10 minutes or until fish flakes easily when tested with fork.
Serve with: Lemon Potatoes
- Keywords : Dinner; Main Course; Grill/Barbecue; Trout; Dijon mustard;
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