Rainbow Trout with Roasted Garlic Mayonnaise
Yield
2 servingsPrep
25 minCook
25 minReady
50 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout fillets
rainbow |
* |
| Marinade | |||
| ¼ | cup |
lime juice
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
cumin
|
|
| Mayonnaise | |||
| 1 | Bulb |
garlic
|
*
|
| 2 | tablespoons |
mayonnaise, light
|
|
| ½ | teaspoon |
lemon juice
fresh |
|
| ⅛ | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout fillets
rainbow |
* |
| Marinade | |||
| 59 | ml |
lime juice
|
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
cumin
|
|
| Mayonnaise | |||
| 1 | Bulb |
garlic
|
*
|
| 3E+1 | ml |
mayonnaise, light
|
|
| 2.5 | ml |
lemon juice
fresh |
|
| 0.6 | ml |
cumin
|
|
Directions
Marinate trout.
Meanwhile, break garlic bulb into cloves, leaving skins intact.
Place on cookie sheet in 350℉ (180℃). degree oven for about 15 minutes, until tender.
Remove skins and mash garlic with fork: blend with mayonnaise ingredients.
Refrigerate. Cook trout. Serve immediately with mayonnaise.
