Broiled Rainbow Trout
Yield
4 servingsPrep
20 minCook
10 minReady
30Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Rainbow |
trout
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
to taste |
*
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Rainbow |
trout
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
to taste |
*
|
| 1 | wedges |
lemon
|
*
|
Directions
Preheat the broiler.
Sprinkle the cavity with salt and pepper.
Rub the outside with oil.
Place on an oiled rack 5-inches below the broiler (at the second level) and broil for 5 minutes on each side.
The skin will just be spottily charred and the flesh moist and tender.
Serve with lemon wedges.
Notes* Variations:
Broiled Trout with Rosemary:
Place a sprig of rosemary in the cavity of each trout before cooking.
Broiled Trout with Cream:
Use a shallow pan instead of the broiler rack.
After broiling 2 to 3 minutes on the second side, pour ¾ cup heavy cream over trout and broil another 5 minutes, basting a couple of times.
Omit lemon wedges and sprinkle with 1 tablespoon of chopped parsley and 1 tablespoon of fresh tarragon or 1 teaspoon dried, crumbled.
