Lime and Chili-Roasted Whole Trout

Lime and Chili-Roasted Whole Trout 150 Author: Canadian Living Credits: Lime and Chili-Roasted Whole Trout 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine, May, 2010

Ingredients

  • 2 trout cleaned (about 2 lb/1 kg total)
  • 3/4 teaspoons each salt and pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 2 limes
  • 14 gingerroot
  • 3 cloves garlic thinly sliced
  • 20 sprigs fresh coriander
  • 2 red finger hot peppers halved

Method

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.

Nutritional facts per serving: about

  • Sodium 484 mg
  • Protein 32 g
  • Calories 245.0
  • Total fat 12 g
  • Potassium 705 mg
  • Cholesterol 91 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lime and Chili-Roasted Whole Trout

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