Broiled Trout with Lemon Onion Drizzle and Parmesan-Crusted Tomatoes - 1g & 3g Carbs, 0g & 1g Fiber
From: Canadian Living Magazine: March 2004
Servings: 4
1 1/2 lb (680 g) trout fillets
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) each of salt and pepper
2 Tbsp (30 mL) lemon juice
1 green onion, thinly sliced
--> PARMESAN CRUSTED TOMATOES
4 plum tomatoes
1/4 cups (60 mL) grated Parmesan cheese
2 Tbsp (30 mL) minced fresh parsley
1/4 tsp (1 mL) each of salt and pepper
Arrange trout, skin side down, on greased broiling pan. Brush with
1 Tbsp (15 mL) of the oil; sprinkle with salt and pepper. Broil until
fish flakes easily when tested, about 4 minutes.
Meanwhile, in bowl, mix together lemon juice, remaining oil, 1 tsp
(5 mL) water and green onion. To serve, drizzle over trout.
Parmesan-Crusted Tomatoes:
Core tomatoes; cut lengthwise into quarters. Place on small foil-lined
rimmed baking sheet. In bowl, combine Parmesan cheese, parsley, salt
and pepper; sprinkle over tomatoes.
Broil until top is golden, about 4 minutes.
Additional Information:
Tip: Broil tomatoes and trout about 6 inches (15 cm) from heat.
Servings: 4
Nutrition per Serving: (Trout only)
261 Calories, 29g Protein, 15g Total Fat, 3g Sat. Fat, 80mg Cholesterol,
1g Carbs, 0g Fiber, 338mg Sodium
% RDI:
Calcium: 10%
Iron: 4%
Vitamin A: 10%
Vitamin C: 10%
Folate: 14%
(Tomatoes only)
41 Calories, 3g Protein, 2g Total Fat, 1g Sat. Fat, 5mg Cholesterol,
3g Carbs, 1g Fiber, 266mg Sodium
% RDI:
Calcium: 9%
Iron: 4%
Vitamin A: 9%
Vitamin C: 18%
Folate: 3%
