Roasted Mustard Lake Trout

Author: Canadian Living

When you're hungry after a day's fishing (or a day at work) and you want to eat fast, this 10-minute glazed fish is just the ticket. Serve with rice and wilted fresh spinach.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 1 1/2 lb lake trout fillet (skin on)
  • 2 teaspoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon butter melted
  • 1 tablespoon wine vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic minced
  • 1/2 teaspoon each salt and pepper

Method

Brush skin side of fillets with oil; place, skin-side down, on greased foil-lined rimmed baking sheet. In small bowl, stir together mustard, butter, vinegar, sugar, Worcestershire sauce, garlic, salt and pepper; brush over top of fish.

Roast in 450°F (230°C) oven until fish flakes easily when tested, about 8 minutes.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 322 mg
  • Protein 20 g
  • Calories 176.0
  • Total fat 10 g
  • Cholesterol 61 mg
  • Saturated fat 3 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Mustard Lake Trout

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