Rosemary Trout
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Rosemary Trout November, 2002 Serves 4 / This delicious fall entrée is rich in omega-3 fatty acids that affect your nerve-cell function, increase serotonin levels, and ultimately boost your mood. Wrapping fillets in foil while grilling produces exceptionally tender, fragrant fish. 4 pan-dressed rainbow or ruby-red trout fillets, 1/2 pound each 2-3 tablespoons olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 4 sprigs rosemary, each about 3 inches long 4 thin slices lemon 4 cloves garlic Lemon wedges, if desired 1. Heat coals or gas grill (or preheat oven to 350°). Rinse fish and pat dry. Rub fish with oil and sprinkle with salt and pepper. Lay each fillet on a piece of aluminum foil. 2. Place 1 sprig rosemary, 1 slice lemon, and 1 clove garlic on each fillet. Seal foil completely but loosely around fish. 3. Grill fish about 4 inches from heat for 15 minutes or until fish flakes easily with fork (or bake in a covered oven-safe glass pan lightly coated with cooking spray, 15-20 minutes). Serve with lemon wedges. Calories 302,Fat 15,Perfat 46,Cholesterol 188,Carbo 2,Protein 38 |
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