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| INGREDIENTS |
| 2 |
(10 oz.) rainbow trout, cleaned, boned & butterflied |
| 1 tsp. |
minced lemon zest |
| 1 tbsp. |
minced shallots |
| 1 |
sprig of fresh rosemary |
| 1 tbsp. |
fresh lemon juice |
| 2 |
medium tomatoes, cut in half |
| ½ tsp. |
salt |
| ½ tsp. |
fresh ground pepper |
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| RECIPE |
- Prepare grill for medium heat. Lightly coat grill rack with cooking spray.
- Mix together butter, lemon zest, salt, pepper, and half of shallots. Set aside.
- Rinse fish and pat dry. Open fish up and place skin side down on baking sheet.
- Gently rub rosemary and remaining shallots into fish. Drizzle with lemon juice.
- Place fish skin side down on grill. Grill uncovered for 6-8 minutes or until fish flakes easily with a fork.
- While fish is cooking, place tomato halves on grill with cut side up. Spread a little butter mixture on each one.
- Cook tomatoes gently until heated through.
- Serve one half of fish with one half tomato.
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| SERVING SUGGESTION |
SERVING SIZE:
½ fish w/½ tomato
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
210 |
|
| Total Fat |
7 g |
|
| Sodium |
340 mg |
|
| Total Carbohydrates |
5 g |
|
| Fiber |
1 g |
|
| Protein |
30 g |
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