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Rainbow Trout with Grilled Vegetable Salsa

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Submitted by bikepro

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

4 4
EACH EACH RAINBOW TROUT FILLETS *
Marinade
¼ 59
CUP ML LEMON JUICE
fresh
1 15
TABLESPOON ML OLIVE OIL
Salsa
4 115.6
OUNCE ML/G EGG PLANT
cut in half lengthwise *
1 1
EACH EACH GREEN BELL PEPPERS
peppers cut in half, lengthwise, seeded
1 1
EACH EACH SWEET RED BELL PEPPERS
peppers cut in half, lengthwise, seeded
3 ½ 101.2
OUNCES ML/G BLACK OLIVES
pitted
1 15
TABLESPOON ML OLIVE OIL
2 1E+1
TEASPOONS ML LEMON JUICE
fresh
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
ground

Directions

Marinate trout.

Meanwhile, brush vegetables with oil and cook over grill until tender, about 10 minutes.

Cool slightly and finely chop vevetables and olives.

Toss vegetables with oil and remaining vegetables, set aside.

Cook trout.

Serve immediately with salsa.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 104 76% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 366mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 2g
Vitamin A 27% Vitamin C 123%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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