Broiled Rainbow Trout

Name: Broiled Rainbow Trout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 118 milliliters canned low-sodium chicken broth, undiluted; 2 teaspoons dried basil; 2 teaspoons minced garlic; 6 slices thin slices lemon; 2 teaspoons dried oregano; 567 grams whole rainbow trout, dressed; 1 teaspoons sesame oil

Need a gluten free, dairy free, and primal main course? Broiled Rainbow Trout could be a super recipe to try. This recipe serves 2. One serving contains 372 calories, 59g of protein, and 11g of fat. A mixture of lemon, rainbow trout, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse trout thoroughly with cold water. Pat dry with paper towels.

Ingredients you will need

Trout

Water

Equipment you will use

Paper Towels

Place trout in a large heavy-duty, zip-top plastic bag.

Ingredients you will need

Trout

Equipment you will use

Ziploc Bags

Combine chicken broth and next 5 ingredients; pour over fish. Seal bag, and marinate in refrigerator 3 hours, turning bag occasionally.

Ingredients you will need

Chicken Broth

Fish

Remove fish from marinade, and discard marinade.

Ingredients you will need

Marinade

Fish

Place fish on rack of a broiler pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Broiler Pan

Place 3 lemon slices in each fish cavity. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and parsley sprigs.

Ingredients you will need

Lemon Wedge

Parsley

Lemon

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar 118milliliters

canned low-sodium chicken broth, undiluted 2teaspoons

dried basil 2teaspoons

minced garlic 6slices

thin slices lemon 2teaspoons

dried oregano 567grams

whole rainbow trout, dressed 1teaspoons

sesame oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.