Roasted Mustard Lake Trout
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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 176 |
| pro | 20 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 61 mg |
| sodium | 322 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 4% |
| vit A | 9% |
| vit C | 5% |
| folate | 9% |
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1-1/2 lb (750 g) lake trout fillets (skin on)
2 tsp (10 mL) vegetable oil
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) butter, melted
1 tbsp (15 mL) wine vinegar
1 tsp (5 mL) packed brown sugar
1 tsp (5 mL) Worcestershire sauce
1 clove garlic, minced
1/2 tsp (2 mL) each 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
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