Rainbow Trout with Grilled Vegetable Salsa
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rainbow trout fillets
|
* |
| Marinade | |||
| ¼ | cup |
lemon juice
fresh |
|
| 1 | tablespoon |
olive oil
|
|
| Salsa | |||
| 4 | ounce |
egg plant
cut in half lengthwise |
* |
| 1 | each |
green bell peppers
peppers cut in half, lengthwise, seeded |
|
| 1 | each |
sweet red bell peppers
peppers cut in half, lengthwise, seeded |
|
| 5 | each |
scallions, spring or green onions
|
|
| 3 ½ | ounces |
black olives
pitted |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
lemon juice
fresh |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rainbow trout fillets
|
* |
| Marinade | |||
| 59 | ml |
lemon juice
fresh |
|
| 15 | ml |
olive oil
|
|
| Salsa | |||
| 115.6 | ml/g |
egg plant
cut in half lengthwise |
* |
| 1 | each |
green bell peppers
peppers cut in half, lengthwise, seeded |
|
| 1 | each |
sweet red bell peppers
peppers cut in half, lengthwise, seeded |
|
| 5 | each |
scallions, spring or green onions
|
|
| 101.2 | ml/g |
black olives
pitted |
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 1.3 | ml |
salt
|
|
| 0.6 | 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.
