Roasted Mustard Lake Trout

By The Canadian Living Test Kitchen

27 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	176176 cal
pro	20 g20g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	2 g2g carb
fibre	0 g0g fibre
chol	61 mg61mg chol
sodium	322 mg322mg sodium
% RDI:	-
calcium	77 calcium
iron	44 iron
vit A	99 vit A
vit C	55 vit C
folate	99 folate

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Ingredients

1-1/2 lb lake trout fillets (skin on) 1-1/2 1-1/2lb lblake trout fillet (skin on)lake trout fillets (skin on)
2 tsp vegetable oil 2 2tsp tspvegetable oil
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1 tbsp butter , melted1 1tbsp tbspbutter, melted
1 tbsp wine vinegar 1 1tbsp tbspwine vinegar
1 tsp packed brown sugar 1 1tsp tsppacked brown sugar
1 tsp Worcestershire sauce 1 1tsp tspWorcestershire sauce
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper

Preparation

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.

Additional information :

Other options: Any grilling, roasting or pan-frying fish

Source : Canadian Living Magazine: June 2004

Keywords : Main Course; Reduced fat; Roast; Summer; Fish; Trout; Dijon mustard;

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