A flavourful grilled trout with a sweet nectarine salad to bring out all the flavours of the dish. PointsPlus Value: 6. PER SERVING (1 TROUT FILLET WITHOUT SKIN AND 375 ML [1 CUPS] SALAD): 241 CAL, 10 G TOTAL FAT, 2 GSAT FAT, 0 G TRANS FAT, 62 MG CHOL, 392 MG SOD, 11 G CARB, 6 G SUGAR, 2 G FIB, 28 G PROT, 19 MG CALC. Courtesy of the "Weight Watchers In 20 Minutes" cookbook.
Directions for: Grilled Trout with Nectarine Salad
Ingredients
tsp (2 mL) lime zest, grated
cup (60 mL) lime juice
tsp (2 mL) salt
pinch black pepper
4 (6-oz/170 g) trout fillets
2 tsp (10 mL) olive oil
1 clove garlic, minced
3 cup (750 mL) baby arugula
2 nectarines, pitted and sliced
1 red bell pepper, cut into thin strips
3 scallions, thinly sliced
Directions
1. Spray ridged grill pan with nonstick spray and set over medium-high heat until hot.
2. Combine lime zest, 3 Tbsp (45 mL) lime juice, tsp (1 mL) salt, and black pepper in shallow dish. Add trout and turn to coat. Place trout in pan; discard excess marinade. Grill trout, turning once, until just opaque in centre, 810 minutes.
3. Meanwhile, whisk together oil, garlic, remaining 1 Tbsp (15 mL) lime juice, and remaining tsp (1 mL) salt in large bowl. Add arugula, nectarines, bell pepper, and scallions and toss to coat. Divide salad evenly among 4 plates and top each with trout fillet. Remove skin before eating.
See more: Fish, Healthy, Fruit, Salad, Appetizer, Lunch, Dinner, Vegetables