Fresh ginger and garlic are perfect seasonings for grilled trout.
Recipe information
Yield
serves 4, 3 ounces fish per serving
Ingredients
Preparation
Step 1
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
Step 2
In a small bowl, stir together the rice vinegar, soy sauce, and oil. Remove and set aside 1 tablespoon of the mixture. Brush the remaining mixture over both sides of each fillet. (It helps keep the skin side from sticking to the grill rack.)
Step 3
In the same small bowl, stir together the gingerroot, 1 tablespoon parsley, and garlic. Sprinkle over the flesh side of the fish.
Step 4
Place the fish with the skin side down on the grill. Grill for 4 to 6 minutes, or until the fish flakes easily when tested with a fork. Using a wide spatula, remove the fish from the grill. Place the fish with the skin side up on a platter. Discard the skin. Cut each fillet in half. Drizzle with the reserved 1 tablespoon rice vinegar mixture. Garnish with the remaining 1 tablespoon parsley.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 149
Step 7
Total Fat: 5.0g
Step 8
Saturated: 1.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 1.5g
Step 11
Monounsaturated: 2.0g
Step 12
Cholesterol: 67mg
Step 13
Sodium: 134mg
Step 14
Carbohydrates: 1g
Step 15
Fiber: 0g
Step 16
Sugars: 0g
Step 17
Protein: 24g
Step 18
Dietary Exchanges
Step 19
3 Lean Meat
