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4
8 - 10 ounces fresh or frozen dressed rainbow trout or Coho salmon
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1
tablespoon olive oil
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1
teaspoon coarse kosher salt or 1/2 tsp. salt
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1/4
teaspoon coarsely ground black pepper
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2
lemons
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2
tablespoons snipped fresh oregano, thyme, and/or chives or 2 teaspoons dried oregano or thyme, crushed
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2
garlic, minced
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12
sprigs fresh oregano and/or thyme, and/or chive stems (omit if using dried herbs)
1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside.
2. Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside.
3. In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs.
4. Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings
- Servings Per Recipe 4,
- Calories 356,
- Protein (gm) 48,
- Carbohydrate (gm) 6,
- Fat, total (gm) 16,
- Cholesterol (mg) 133,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 583,
- Vitamin C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 19,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 8,
- Sodium (mg) 564,
- Potassium (mg) 1113,
- Calcium (DV %) 192,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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